Miso Caesar Salad Recipes
MISO KALE CAESAR SALAD RECIPE
This salad is most definitely going to change the way you look at your basic Caesar salad. With tahini, miso, a touch of sweetness, and rice vinegar, this umami-lover's dream salad is the perfect way to put a fresh spin on a Western classic.
Provided by Candice Kumai
Yield Serves 2 as a main or 4 as small side salads
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together all the ingredients for the dressing until well combined. Add the finely chopped lacinato kale, raw white corn, and daikon radish and toss well to combine with the dressing.
- To serve, plate up your salad into serving bowls and top with cubed avocado, toasted sesame seeds or hemp seeds, and furikake or nori, if desired.
MISO CAESAR SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the dressing: Whisk together the mayonnaise, miso, lemon juice, mustard, Worcestershire and garlic in a medium bowl. While continuing to whisk, slowly drizzle in the oil until smooth and glossy. Add the Parmesan and stir just to combine. Season with salt and pepper.
- For the salad: Toss together the romaine, napa cabbage and red cabbage in a large bowl. Pour half the dressing over the salad and mix with tongs to coat. Taste the salad and add more dressing if you like; store the remaining dressing in an airtight container in the refrigerator.
- Transfer the salad to a serving bowl, top with the crispy wontons and serve immediately.
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- Heat 1 to 2 cups of water to a slow boil. Remove from heat and fill a 9-inch pie pan until bottom is just covered.
- For each wrapper, fully submerge dry rice paper wrapper in hot water 2 to 5 seconds. I like to dip half the wrapper in the water, then spin the wrapper quickly until the whole wrapper has been moistened.
- Lay moist wrapper flat on a cutting board. Fill the bottom third with carrots, radishes, avocado, romaine lettuce and hard boiled eggs (if desired).
- Fold wrapper over ingredients toward center. Continue to roll toward top of wrapper, tucking in the sides of the wrapper as you go.
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- Preheat oven to 180°C. Line a baking tray with baking paper. Process drained cashews with miso paste, lemon juice, mustard and 11/2 garlic cloves until very finely chopped. With the motor running, gradually add 3/4 cup water and process 1-2 minutes more or until smooth. Season to taste.
- Slice baguette 1cm thick. Brush both sides with oil and rub with the cut side of remaining 1/2 garlic clove. Arrange on tray and scatter with cheese. Bake for 8 minutes or until golden and crisp.
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- Combine all the ingredients and blend until smooth. Use a little less water to start with and top up later if needed to get the consistency you want.
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- In a small bowl, jar, or the container of a mini food processor, combine the miso, lemon juice, and garlic and whisk, shake, or process until well combined and emulsified.
- Place the lettuce leaves in a bowl or on a serving platter. Drizzle about two-thirds of the dressing over the lettuce and toss to coat. Drizzle on more dressing if needed.
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- Smoky Tempeh: Add all marinade ingredients into a shallow container. Slice your tempeh into strips, then add them into the marinade. Close the lid and shake the container, then allow it to marinate for at least 15 minutes (ideally 30 minutes, but if your short on time 15 is enough to get flavour into the tempeh). Once the time has passed, place into your air fryer for 7 minutes. Flip the tempeh and air fry for another 7 minutes until brown and crispy.
- Pasta: Cook pasta following the directions on the package. While waiting for the water to boil, chop the kale and slice the tomatoes, and measure out their written amounts.
- Assemble: Gather your ingredients. Into a large bowl, massage the miso caesar dressing into the kale. Add in the cooked and cooled pasta in and toss using tongs. Add in the chopped tomatoes and gently mix the salad. Serve and top with the smoky tempeh.
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- Position racks in upper and lower thirds of oven; preheat to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.
- To prepare tofu: Pat tofu dry and cut into 34-inch cubes. Combine lemon juice, miso and garlic in a large bowl. Add the tofu and gently toss to coat. Spread the tofu in a single layer on the prepared baking sheet. Bake on the upper oven rack, turning two or three times during baking, until browned, for 18 to 20 minutes.
- To prepare croutons: Toss bread with oil, pepper and salt in a medium bowl. Spread in a single layer on a rimmed baking sheet. Bake on the lower oven rack, turning two or three times during baking, until browned and crisp, for 12 to 14 minutes.
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- In a high-speed blender, combine the Caesar dressing ingredients and blend until very smooth. Taste and adjust the seasoning, as needed. (I usually add 1/4 teaspoon more salt; it will be diluted over all of the lettuce!)
- Transfer the chopped romaine lettuce to a large serving bowl, and pour some of the dressing over the top. Toss well, and add more dressing, until it's sufficiently coated to your liking. You might not use all of the dressing; it will keep well in the fridge for up to 5 days in the fridge and makes an amazing dip for veggies or pizza. Top with crunchy croutons or roasted chickpeas, then serve right away. It's best if you can store the lettuce and dressing separately if you think you're going to have leftovers; the dressed lettuce will be soggy the next day.
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