Bangkok Salad With Miso Dressing

By á-170456

Ingredients

• 1/3 cup rice vinegar
• 2 tablespoons white or yellow miso
• 2 large garlic cloves peeled
• 1 tablespoon sugar
• 2 teaspoons chopped fresh ginger
• 1/2 cup olive oil
• Salt to taste
• Freshly-ground black pepper to taste
• 2 cups vegetable oil for deep-frying
• 20 wonton wrappers cut 1/3" squares
• 1 head romaine lettuce torn bite-size

Details

Servings 4

Preparation

Step 1

Purée vinegar, miso, garlic, sugar and ginger in blender. With machine running, gradually pour in 1/2 cup olive oil; blend until mixture is creamy. Season dressing to taste with salt and pepper.

Heat 2 cups vegetable oil in heavy large saucepan over medium-high heat. Working in batches, add wonton squares to pan and fry until crisp and brown, about 30 seconds. Using slotted spoon, transfer wontons to paper towels; drain.

Place lettuce and fried wontons in large bowl. Toss with enough dressing to coat and serve.

This recipe yields 4 servings.