Bangkok Salad with Miso Dressing

Ingredients

• 1/3 cup rice vinegar
• 2 tablespoons white or yellow miso
• 2 large garlic cloves
• peeled
• 1 tablespoon sugar
• 2 teaspoons chopped fresh ginger
• 1/2 cup olive oil
• 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

Instructions

1. Puree vinegar, miso, garlic, sugar and ginger in blender.
2. With machine running, gradually pour in 1/2 cup olive oil; blend until mixture is creamy.
3. Season dressing to taste with salt and pepper.
4. Heat 2 cups vegetable oil in heavy large saucepan over medium-high heat.
5. Working in batches, add wonton squares to pan and fry until crisp and brown, about 30 seconds.
6. Using slotted spoon, transfer wontons to paper towels; drain.
7. Place lettuce and fried wontons in large bowl.
8. Toss with enough dressing to coat and serve.