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Fresh, Green Salad with Miso dressing
Recipe: Charlotte Hamilton (Charlotte's Foodweb)
White miso is used in this dressing. White miso is characterized by its light color and mild, sweet taste. It is made with mix of fermented soybeans and rice, with a shorter fermentation time than other varieties. This miso is ideal for enriching light soups, dressings and marinades, adding a subtle umami touch without overpowering the flavor.
In short: creamy texture and balanced sweetness, so perfect for in a light, fresh salad.
Recipe
2 people
30 minutes preparation time
Ingredients
- 1 tablespoon of white sesame seeds
- 2 tablespoons of white miso
- 2 tablespoons of rice vinegar
- 1 tablespoon of toasted sesame oil
- 100 grams of green asparagus
- 100 grams of bimi
- 1 lime
- 1 bunch of radishes or 100 grams of radish
- 3 small crunchy cucumbers
- 50 grams of edamame beans (optional)
- 50 grams of baby spinach
Additional supplies
- Mortar
- Garde
Preparation
- Toast the sesame seeds in a dry skillet. Put the sesame seeds in a mortar and grind to a coarse powder.
- Add the miso to a large bowl along with the rice vinegar. Whisk loosely with a whisk and add the sesame oil. Then add the sesame and stir again.
- Slice the bimi and green asparagus slightly smaller. Grill the vegetables a grill pan or skillet until they begin to blister, but make sure they retain their ‘bite. Remove the vegetables from the pan. Cut the lime in half and grill until the flesh is caramelized. Squeeze the juice over the dressing and mix through.
- Clean and coarsely slice the radishes or rettich. Thinly slice the cucumber. Add to the miso dressing along with the asparagus and bimi and mix well.
- Blanch the edamame beans for 3 minutes and rinse cold.
- At the very last minute, add the baby spinach and edamame beans and serve immediately.
Tip!
Want to add a very special twist to the dressing? Use sakura rice vinegar (Japanese cherry blossom). This gives the salad a uniquely Japanese twist.