Bangkok Salad with Miso Dressing
Bangkok Salad with Miso Dressing

Bangkok Salad with Miso Dressing

Region: Thai
Rating: 10/10
Fermented soybean paste — called miso — is the key ingredient here.

Yields1 Serving
  cup rice vinegar
 2 tbsp white or yellow miso (fermented soybean paste)
 2 large garlic cloves, peeled
 1 tbsp sugar
 2 tsp chopped fresh ginger
 ½ cup olive oil
 2 cups vegetable oil (for deep-frying)
 20 wonton wrappers, cut into 1/3-inch squares
 1 head romaine lettuce, torn into bit-size pieces
1

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.

2

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.

3

Place lettuce and fried wontons in large bowl. Toss with enough dressing to coat and serve. Makes 4 servings.

Ingredients

  cup rice vinegar
 2 tbsp white or yellow miso (fermented soybean paste)
 2 large garlic cloves, peeled
 1 tbsp sugar
 2 tsp chopped fresh ginger
 ½ cup olive oil
 2 cups vegetable oil (for deep-frying)
 20 wonton wrappers, cut into 1/3-inch squares
 1 head romaine lettuce, torn into bit-size pieces

Directions

1

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.

2

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.

3

Place lettuce and fried wontons in large bowl. Toss with enough dressing to coat and serve. Makes 4 servings.

Bangkok Salad with Miso Dressing