6 to 7cupsthinly sliced romaine lettuceabout 11⁄2 heads lettuce or 2 hearts of romaine
½cupsshredded peeled carrots
½cucumberpreferably seedless or English, peeled, cut in half lengthwise, and thinly sliced crosswise
Handful of cherry or grape tomatoes
1cupssteamed tiny broccoli floretsoptional
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 the 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.