Crunchy Greens With Carrot-Ginger Dressing Recipe

This recipe attracts inspiration from the sunny-orange taste of inexperienced salads with carrot-ginger dressing at Japanese American eating places. The pulpy, fragrant dressing would be the star, however a salad is just nearly as good as its lettuce. After washing and totally spin-drying the greens in a salad spinner (alternatively, you possibly can pat them dry in a clear kitchen towel), one method to maximize their crunch earlier than including the dressing is to refrigerate them, coated, for a minimum of half-hour. Little Gem has a candy, juicy sturdiness, however common packaged combined greens, child spinach and chopped romaine hearts work, too.