Fermented soybean paste, called miso, is the key ingredient here.

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

1. Purée 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. Using slotted spoon, transfer wontons to paper towels; drain.
    

6. Place lettuce and fried wontons in large bowl. Toss with enough dressing to coat and serve.
    

7. I like to add carrots and cucumbers cut into match-stick sized pieces for color and variety.

Serves 4.

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