6 to 7cupsthinly sliced romaine lettuce(about 11⁄2 heads lettuce or 2 hearts of romaine)
½cupsshredded peeled carrots
½cucumber(preferably seedless or English; peeled, cut in half lengthwise, and thinly sliced crosswise)
Handful of cherry or grape tomatoes
1cupssteamed tiny broccoli florets(optional)
Instructions
Make the Japanese carrot-ginger dressing: Place the carrot chunks, ginger, shallot or onion, rice vinegar, canola oil, sesame oil, and sugar in a food processor fitted with a metal blade. Pulse until well combined. Add the miso and mirin, if using, and 1⁄4 cup of water and puree until nicely blended and fairly smooth. If you want your dressing a little thinner, you can add another tablespoon or two of water and puree again.
Make the salad: Place the lettuce, shredded carrots, cucumber, tomatoes, and broccoli, if using, in a large serving bowl and drizzle about 1⁄2 cup of the dressing on top, or more if desired. Toss the salad and serve.
Video
Notes
To peel ginger, you can use a vegetable peeler or just a teaspoon. Turn the bowl part of the spoon in toward the ginger and scrape the skin off with the edge of the spoon.
If you want your dressing a little thinner, you can add another tablespoon or two of water and puree again.