Romaine Salad With Miso Dressing Recipes

MISO CAESAR SALAD

Miso Caesar Salad image

Provided by Jeff Mauro, host of Sandwich King

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1/4 cup mayonnaise
2 tablespoons miso paste
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 clove garlic, grated
1/2 cup olive oil
2 tablespoons grated Parmesan
Kosher salt and freshly ground black pepper
1 head romaine lettuce, chopped (about 4 cups)
1/2 head napa cabbage, shredded (about 2 cups)
1/4 head red cabbage, shredded (about 1 cup)
1/2 cup crispy wontons

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.

ROMAINE SALAD WITH MISO DRESSING

Romaine Salad With Miso Dressing image

I have been making this recipe since it came out in Bon Appetit in 1999. I have modified it somewhat to suit my family's likes. Rather unusual, very tasty and a crowd pleaser EVERY time

Provided by Abby Girl

Categories Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup rice vinegar
2 tablespoons white miso (or yellow miso)
2 large garlic cloves, peeled
1 tablespoon sugar
2 teaspoons fresh ginger, chopped
1/4-1/2 cup olive oil (or a combination of peanut and sesame oil)
1 head romaine lettuce, torn into bite-size pieces
cherry tomatoes, cut in half (optional)
white mushroom, sliced (optional)
sesame seeds, toasted (optional)

Steps:

Purée vinegar, miso, garlic, sugar and ginger in blender. With machine running, gradually pour in 1/2 cup olive oil; blend until mixture is creamy. Season dressing to taste with salt and pepper.
Toss with enough dressing to coat the lettuce leaves. Place on plates. Add chopped tomatoes and mushrooms.

Nutrition Facts : Calories 178.7, Fat 14.5, SaturatedFat 2, Sodium 333.6, Carbohydrate 11.3, Fiber 3.8, Sugar 5.6, Protein 3.1

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