Iceberg Lettuce with Carrot Ginger Soy Dressing with Cilantro and Red Thai Chiles (Dave Lieberman) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
2 medium carrots, peeled, ends trimmed and sliced |
2 -inch piece ginger, peeled and roughly chopped |
2 shallots, peeled and sliced |
3 tablespoons soy sauce |
1/4 cup rice wine vinegar |
1/4 cup water |
1 tablespoon superfine sugar |
3 tablespoons vegetable oil |
1 teaspoon salt |
1 large head iceberg lettuce, quartered and cored |
freshly chopped cilantro leaves, for garnish |
1 large red thai chile, seeded, deveined and thinly sliced, for garnish |
Directions:
1. Combine the carrots, ginger, shallots, soy sauce, vinegar, water, sugar, and vegetable oil in a blender and puree until dressing becomes a slightly thick sauce. Season with the salt.
2. Break the Iceberg wedges a bit to open them up and pour the dressing over top. Finish with cilantro and chile.
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