Wedge Salad with Carrot and Ginger Dressing Recipe

Prep Time Cook Time Serves
20m 4-6 servings

This is my take on a wedge salad using romaine instead of the usual iceberg lettuce. When you quarter the romaine heads lengthwise, you end up with long wedges that look lovely when topped with dressing and the other garnishes.


For the dressing:
  • 1/2 pound (about 3 - 4 medium) carrots, peeled and roughly chopped
  • 1/4 small red onion
  • 1 clove garlic, peeled and halved
  • 1-inch piece of ginger, peeled and halved
  • 1/4 cup rice wine vinegar
  • 2 tablespoons soy sauce
  • 1/4 teaspoon sugar
  • 1/2 cup grapeseed oil
  • 1 tablespoon sesame oil
For the salad:
  • 2 heads romaine lettuce, trimmed and quartered lengthwise
  • 8 strips of bacon, fried until crisp
  • 1 large carrot, peeled and grated
  • 10 cherry tomatoes, quartered
  • 2 tablespoons finely chopped chives


In a standing blender, blend all of the dressing ingredients together until smooth. If you find your dressing to be too thick, add 1 tablespoon of water and blend again until completely incorporated. Transfer to a bowl and set aside.

Arrange the halved heads of lettuce cut side up on a serving platter. Spoon a generous amount of your dressing on top. Break the crispy bacon into pieces and scatter over top of the lettuce. Top with the grated carrot and quartered tomatoes. Sprinkle with the chives to garnish.

Watch Sarah make the salad below:


Any extra dressing can be stored in a sealed container in the refrigerator for up to one week.

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