Crispy Chinese Salad With Kiwi Vinaigrette
|Radicchio||4 Ounce, torn into 1-inch pieces to make 1 1/2 cups (1 Small Head, Packed)|
|Napa cabbage leaves||10 Large, cut into 1-inch squares, thick stems discarded to make 3 cups (Packed)|
|Romaine lettuce head||1⁄4 Small, torn into 1-inch pieces to make 1 cup (Packed)|
|Bean sprouts||3 Ounce, rinsed, dried, and cut into thirds|
|Ginger piece||1 (Fresh, About The Size Of A Quarter)|
|Kiwi||2 Large, peeled and coarsely chopped (Or 3 Small Kiwis)|
|Fresh lime juice||4 Teaspoon|
|Oriental sesame oil||1 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Orange juice/Water||3 Tablespoon|
|Salt||1⁄4 Teaspoon (Or To Taste)|
|Peeled chopped jicama/Peeled chopped apple||1 Cup (16 tbs) (1/2 Inch Pieces)|
|Carrot||1 Medium, peeled and thinly sliced|
To Make Salad: Refrigerate radicchio, cabbage, romaine, and bean sprouts in a plastic bag or bowl.
(Greens may be refrigerated overnight.) To Make Vinaigrette: In a food processor with the metal blade, process ginger until minced, scraping sides of bowl.
Measure 1 teaspoon and return to processor.
Add kiwi and process until pureed.
Add lime juice, oils, orange juice, salt, and honey and process until mixture is smooth and creamy.
Remove to small bowl or jar.
(Dressing may be refrigerated up to 3 days.) This makes about 3/4 cup.