Japanese Restaurant Salad with Carrot Ginger Dressing

Ingredients

• 3 medium-size carrots, peeled and cut into about 1-inch chunks
• 1 piece (2-inches) fresh ginger, peeled and cut into disks
• 1 shallot, minced, or ¼ cup minced onion
• 3 tablespoons unseasoned rice vinegar, or 1½ tablespoons white wine vinegar
• ¼ cup canola, peanut, or vegetable oil
• 1 tablespoon Asian (dark) sesame oil (see Notes)
• 1 teaspoon granulated sugar
• 4 teaspoons miso paste (optional, but recommended)
• 2 teaspoons mirin (optional; see Notes)
• For the Salad:
• 6 to 7 cups thinly sliced romaine lettuce (about 1½ heads lettuce or 2 hearts of romaine)
• I added 2 big leaves of kale, ribs removed and sliced in a chiffonade
• ½ cup shredded peeled carrots
• ½ cucumber (preferably seedless or English), peeled, cut in half lengthwise, and thinly sliced crosswise
• Handful of cherry or grape tomatoes
• 1 cup steamed tiny broccoli florets (optional)

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