Wilted Asian Wedge Salad

With ginger and carrot dressing

Print Recipe

Servings: 6

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!

Ingredients

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

Directions

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.