• 3 large carrots, peeled and coarsely chopped, plus 1 carrot for garnish
• 1- inch long piece ginger, peeled and chopped
• 1/4 cup chopped shallots
• 1/4 cup Rice wine vinegar
• 2 tablespoons white miso paste (optional)
• 1 tablespoon Soy Sauce
• 1 Tablespoon sesame oil
• 1/8 teaspoon Kosher salt
• 1/2 cup olive or canola oil
• 1/4 cup Water
• 1 head iceberg lettuce, coarsely chopped
• 1/2 cucumber, sliced

Preparation

1. In a blender or a food processor, combine carrots, ginger, shallots, vinegar, miso, soy, sesame oil and salt and pulse to chop. With machine running, slowly pour in oil and puree until completely smooth, about 4 minutes. If dressing is too thick, slowly pour in water to thin to desired consistency.
2. Divide chopped lettuce and cucumbers between serving bowls or plates. Thinly slice remaining carrot into julienne strips. Place strips in a small bowl of ice water for 2 minutes so they curl a bit. Divide between servings. Drizzle with dressing and serve.