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Ginger Miso Wedge Salad

That stunning Ginger Miso Wedge Salad from Ambrosia in Houston looks complicated, but truthfully isn't too difficult to prepare!
Course Salads
Servings 2 servings


For the dressing

  • 1 egg
  • 1 clove garlic
  • 2 tablespoons grated ginger
  • 2 tablespoons white miso paste
  • 2 tablespoons rice vinegar
  • 1 tablespoons soy sauce
  • 2 tablespoons agave
  • 1 cup Parmesan cheese shredded
  • 1 cup canola-olive oil blend

For the salad

  • 1 head Romaine lettuce halved through the core
  • 5 wonton wrappers
  • 2 red radishes thinly sliced into rounds


To make the dressing

  • To a blender, add first seven ingredients and ½ cup parmesan. Blend on medium-high speed for about 30 seconds to incorporate until smooth.
  • While continuing to run blender, slowly drizzle in oil until the dressing reaches a creamy consistency, enough to coat the back of a spoon. Keep leftover dressing refrigerated.

To make wonton strips

  • Cut the wonton skins into ¼-inch strips.
  • Deep fry at 350F until golden brown and drain on a paper towel. (For lighter alternative, bake on a parchment-lined sheet tray at 350F for 7-10 mins until golden brown.)

To assemble salad

  • Arrange each romaine lettuce half cut side up on a plate.
  • Slice the radishes into matchsticks or thin rounds.
  • Drizzle the dressing generously over the top of the romaine.
  • Sprinkle remaining Parmesan cheese, radish, and wonton strips over each salad.


This recipe is provided courtesy Chef Micah Rideout at Ambrosia in Houston.
Keyword ambrosia
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