Bangkok Salad With Miso Dressing Recipe

• 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

1. Puree vinegar, miso, garlic, sugar and ginger in blender.
2. With machine running, gradually pour in 1/2 c. extra virgin olive oil; blend till mix is creamy.
3. Season dressing to taste with salt and pepper.
4. Heat 2 c. vegetable oil in heavy large saucepan over medium-high heat.
5. Working in batches, add in wonton squares to pan and fry till crisp and brown, about 30 seconds.
6. Using slotted spoon, transfer wontons to paper towels; drain.
7. Place lettuce and fried wontons in large bowl.
8. Toss with sufficient dressing to coat and serve.
9. This recipe yields 4 servings.
10. Comments: Fermented soybean paste-called miso-is the key ingredient here.

rice vinegar, white, garlic, sugar, fresh ginger, extra virgin olive oil salt, vegetable oil, wonton wrappers

Taken from cookeatshare.com/recipes/bangkok-salad-with-miso-dressing-77974 (may not work)