Ingredients
2
tbsp white or yellow miso
2
large garlic cloves, peeled
2
tsp chopped fresh ginger
2
cups vegetable oil (for deep-frying)
20
wonton wrappers, cut into 1/3-inch squares
1
head romaine lettuce, torn into bite-size pieces
Directions
1.
Purée vinegar, miso, garlic, sugar and ginger in blender. With machine running, gradually pour in 1/2 cup olive oil; blend until mixture is creamy. Season dressing to taste with salt and pepper.
2.
Heat 2 cups vegetable oil in heavy large saucepan over medium-high heat. Working in batches, add wonton squares to pan and fry until crisp and brown, about 30 seconds. Using slotted spoon, transfer wontons to paper towels; drain.
3.
Place lettuce and fried wontons in large bowl. Toss with enough dressing to coat and serve.
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