Bangkok Salad With Miso Dressing

Recipe Ingredients

1/3 cup	78ml	Rice vinegar
2 tablespoons	30ml	White or yellow miso
2 tablespoons	30ml	Garlic cloves - peeled (large)
1 tablespoon	15ml	Sugar
2 teaspoons	10ml	Chopped fresh ginger
1/2 cup	118ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	474ml	Vegetable oil - for deep-frying
20		Wonton wrappers - cut 1/3" squares
1		Romaine lettuce - torn bite-size

Recipe Instructions

Puree 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.

Source:
Bon Appetit, January 1999

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.