Recipe courtesy of George Stella

Ginger Salad

  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
  • Nutrition Info
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1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

2 tablespoons rice wine vinegar

1 tablespoon fresh ginger, peeled and chopped

3/4 cup canola oil

Kosher salt

1/8 teaspoon fresh ground black pepper

1/2 head iceberg lettuce, shredded

2 tablespoons chopped fresh parsley leaves

Lemon slices, for garnish


  1. In a blender on high speed, combine mustard, lemon juice, vinegar, and ginger for just a few seconds until smooth. Then turn the blender to a lower speed and slowly pour the oil in a continuous stream. Season with salt and pepper, to taste.
  2. Place shredded lettuce piled high in the center of a bowl with edges. Add dressing to lettuce and toss. Sprinkle parsley around the edges of the bowl and garnish with a lemon slice.
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