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Bangkok Salad with Miso Dressing

Source of Recipe


Bangkok Palace Restaurant






List of Ingredients



• -- Miso Dressing --
  
• 1/3 cup rice vinegar
  
• 2 Tbsp white or yellow miso
  
• 2 large garlic cloves, peeled
  
• 1 Tbsp sugar
  
• 2 tsp chopped fresh ginger
  
• 1/2 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 bite-size pieces
  
• Optional salad toppings: steamed asparagus pieces (chilled), sliced green onion, grated carrot, thinly sliced mushrooms, bean sprouts, etc.
  






Instructions



1. Puree vinegar, miso, garlic, sugar, and ginger in a 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 of vegetable oil in a 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 a slotted spoon, transfer wontons to paper towels; drain.
   
   
3. Place lettuce and fried wontons in large bowl. Add additional salad toppings, if desired. Toss with enough dressing to coat, and serve.
   
   Serves 4