Sarah uses romaine instead of iceberg lettuce in her take on a wedge salad with a carrot and ginger dressing.


  • 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

  • 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


  • 1.

    In a 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 combined. Set aside.

  • 2.

    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.


Dressing can be stored in a sealed container in your refrigerator for up to one week.

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