I love those crisp salads I'm served whenever I order a sushi lunch special at a local restaurant in town. Sure the salad part is good, but I could eat that delicious dressing with a spoon. For years, I've been making my version at home. I load up a platter with a mixture of green and crisp vegetables then top it with a dressing made up mostly of miso, carrots, shallots, and sesame oil. I think the dressing is just right and love to serve this salad alongside grilled or roasted fish.
Ingredients for Greens with Carrot-Miso Dressing:
Salad:
1 head Boston Lettuce
1-2 handfuls Sweet Baby Lettuce
1/2 English cucumber, halved, seeded and sliced
1/2 red onion, halved and sliced
2 tomatoes, halved and sliced
Miso-Ginger Dressing:
2 carrots, peeled and chopped
2 inch ginger, sliced
2 shallots, peeled and chopped
4 tablespoons water
3 tablespoons rice wine vinegar
2 tablespoons + 2 teaspoons white miso
1 tablespoon + 2 teaspoons sesame oil
1/4 cup + 2 tablespoons grapeseed oil
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon black pepper
Time-Saving Tip: Prepare the dressing a few hours before serving.
Let's see what we need.
We're ready to cook.
Add all of the dressing ingredients except for the oil to the blender. Once smooth, slowly add the oil and blend until the mixture is thoroughly combined.
Place the lettuce on a platter then add the tomatoes, sliced cucumber and sliced onion.
Once the salad is composed, drizzle with some of the dressing.
It's ready! Greens with Carrot-Miso Dressing is crunchy and draped with delicious goodness. This incredibly fresh-tasting salad is a great side or makes it a main salad by adding salmon or shrimp.
Enjoy!
Greens with Carrot-Miso Dressing:
Salad:
1 head Boston Lettuce
1-2 handfuls Sweet Baby Lettuce
1/2 English cucumber, halved, seeded and sliced
1/2 red onion, halved and sliced
2 tomatoes, halved and sliced
Miso-Ginger Dressing:
2 carrots, peeled and chopped
2 inch ginger, sliced
2 shallots, peeled and chopped
2 tablespoons + 2 teaspoons white miso
1 tablespoon + 2 teaspoons sesame oil
4 tablespoons water
3 tablespoons rice wine vinegar
1/4 cup + 2 tablespoons grapeseed oil
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon black pepper
Add all of the dressing ingredients except for the oil to the blender. Once smooth, slowly add the oil and blend until the mixture is thoroughly combined.
Place the lettuce on a platter then add the tomatoes, sliced cucumber and sliced onion.
Once the salad is composed, drizzle with some of the dressing.
Time-Saving Tip: Prepare the dressing a few hours before serving.