Inspired by large iceberg wedges salads, piled with bacon and chunky blue cheese dressing; I thought about making a more delicate and handheld type of salad. If your guests are keen and the wedges of lettuce aren't too big, encourage them to pick it up and eat it like a taco. If not, serve with a knife and fork. The individual wedges sit so elegantly on salad plates!
| Things you'll need: | |
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1 head soft lettuce 1 carrot, julienned 1” knob ginger, peeled and grated 1 clove garlic |
1 teaspoon soy sauce 1 teaspoon miso 1 teaspoon rice vinegar ½ teaspoon black pepper ¼ cup pistachios, chopped |
Whip the wet ingredients in a bowl until combined, add a splash of water if it is not pourable. Taste for seasoning. If you want more salt, add a little more soy sauce. Fold the carrots into the dressing and set aside until ready to serve.
Split the lettuce into quarters and arrange on a plate, refrigerate until you are ready to eat. To finish the salad, spoon a bit of carrot and dressing onto the center of each lettuce chunk. Sprinkle the pistachios over them for crunch.