Wilted Asian Wedge Salad With ginger and carrot dressing
Here’s betting you’ve never seen an Asian wedge salad (we haven’t either). But this adaptation of the traditional wedge makes a fitting accompaniment to this month’s steak dish. Prepare it ahead of time so you’ll have more time to spend with guests!
- 1 large head iceberg lettuce
- Oil for pan
- 2 stalks celery, chopped
- 1 large carrot, peeled and chopped
- ½ cup chopped yellow onion
- 3 tablespoons finely chopped peeled ginger
- ½ cup oil (vegetable or peanut)
- ¼ cup rice wine vinegar
- 2 tablespoons low sodium tamari or soy sauce
- 1 tablespoon sugar
- 5 teaspoons ketchup
- Zest of 1 small lemon
- ¼ teaspoon salt
- Optional toppings for salad: sliced radishes, cucumbers, celery and red onion; snow peas (blanched and chopped); toasted sesame seeds; lightly sautéed baby corn and diced water chestnuts
For the salad, preheat skillet to medium-high.
Cut the lettuce into six wedges, removing core pieces. Lightly oil and sear cut sides of lettuce until slightly charred, about 1 minute per side. Place on a serving platter.
For the dressing, put all ingredients (celery through salt) into a blender and process until smooth. If needed, add 1 tablespoon of water at the time to thin. (Dressing should not be runny.)
Refrigerate up to a week.
To serve, scatter toppings around lettuce and sprinkle with sesame seeds. Add dressing.