Bangkok Salad With Miso Dressing Recipe
Servings: 4
Ingredients
- 1/3 c. rice vinegar
- 2 Tbsp. white or possibly yellow miso
- 2 lrg garlic cloves peeled
- 1 Tbsp. sugar
- 2 tsp minced fresh ginger
- 1/2 c. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 2 c. vegetable oil for deep-frying
- 20 x wonton wrappers cut 1/3" squares
- 1 head romaine lettuce torn bite-size
Directions
- Puree vinegar, miso, garlic, sugar and ginger in blender. With machine running, gradually pour in 1/2 c. extra virgin olive oil; blend till mix is creamy. Season dressing to taste with salt and pepper.
- Heat 2 c. vegetable oil in heavy large saucepan over medium-high heat. Working in batches, add in wonton squares to pan and fry till crisp and brown, about 30 seconds. Using slotted spoon, transfer wontons to paper towels; drain.
- Place lettuce and fried wontons in large bowl. Toss with sufficient dressing to coat and serve.
- This recipe yields 4 servings.
- Comments: Fermented soybean paste-called miso-is the key ingredient here.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 303g | |
| Recipe makes 4 servings | |
| Calories 1464 | |
| Calories from Fat 990 | 68% |
| Total Fat 111.93g | 140% |
| Saturated Fat 8.62g | 34% |
| Trans Fat 2.81g | |
| Cholesterol 14mg | 5% |
| Sodium 1237mg | 52% |
| Potassium 171mg | 5% |
| Total Carbs 98.46g | 26% |
| Dietary Fiber 3.4g | 11% |
| Sugars 3.79g | 3% |
| Protein 16.72g | 27% |
