1 head of boston lettuce
2 chopped large carrots
1 tablespoon of chopped shallot
½ inch ginger knob, minced
½ cup water
½ teaspoon cold-pressed sesame oil
1 tablespoon gluten-free Tamari sauce
Optional: 2 tablespoons of olive oil (to make it more creamy)
Wash and dry head of Boston lettuce and arrange on plate. In a high-powered blender, blend all dressing ingredients until emulsified.
Pour dressing on lettuce and serve immediately.