Savor this quick and easy vegetarian recipe.
INGREDIENTS
- 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
METHOD
- 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
- 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
