Wedge Salad with Carrot-Ginger Dressing
Wedge Salad with Carrot-Ginger Dressing
Savor this quick and easy vegetarian recipe by Sarah Sharratt from UpRooted.
  • Difficulty Level Easy
  • Technique Mixing
  • Preparation Time 30 minutes
  • Yield 4 servings
  • Dressing:
  • 227 grams medium Carrots, peeled and roughly chopped 
  • ½ cup Grapeseed oil  
  • ¼ cup Rice Wine vinegar  
  • 2 tablespoons Soy Sauce  
  • 1 tablespoon Sesame oil  
  • ¼ teaspoon Sugar  
  • 1 clove Garlic, halved  
  • One 1-inch piece Ginger, peeled and halved  
  • ¼ small Red Onion  
  • Salad:
  • 2 heads Romaine Lettuce, trimmed, quartered lengthwise 
  • 8 strips Bacon, fried crisp, broken into pieces  
  • 10 Cherry Tomatoes, quartered  
  • 1 large Carrot, peeled and grated  
  • 2 tablespoons finely chopped Chives
  1. For the dressing: Combine the carrots, grapeseed oil, rice wine vinegar, soy sauce, sesame oil, sugar, garlic, ginger and red onion in a blender and blend until smooth. If the dressing is too thick, add 1 tablespoon water and blend until incorporated. Transfer to a bowl and set aside
  2. For the salad: Arrange the quartered romaine, cut-side up, on a serving platter. Spoon a generous amount of dressing over the top. Scatter the bacon over the lettuce, top with the tomatoes and grated carrot, and sprinkle with the chives

Cook’s Note: Store any extra dressing in a sealed container in the refrigerator for up to one week

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