Wedge Salad with Carrot Ginger Dressing

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

1. 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
2. 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