Sunday, January 30, 2011

Asian Greens Salad with Miso Ginger Dressing

"A hand-crafted dressing of ginger, miso, tahini (sesame paste) and lemon adds a creamy balance to organic baby spinach, mizuna, red and green Chard and red mustard greens. Tangy daikon radish, sweet carrots and crisp scallions complete this Asian delight."

  • 1 (2-inch) piece fresh ginger, coarsely chopped
  • 2 tablespoons white miso
  • 3 tablespoons tahini (sesame paste)
  • 1/2 cup water
  • 3 tablespoons fresh lemon juice
  • 5 ounces baby Asian salad mixed greens, or larger chopped to bite size 
  • 1 small daikon radish, sliced into 1/8-inch-thick rounds
  • 1 carrot, cut into 2-inch-long slender sticks
  • 2 green onions (white part only), chopped
For the dressing, place ginger, miso, tahini, water and lemon juice in a blender and blend until completely smooth. The consistency should be similar to cream. Strain the dressing through a fine sieve to remove ginger fiber. For the salad, divide greens among serving plates. Arrange radish and carrot on top, then sprinkle with scallions. Drizzle one to two tablespoons of dressing over each salad and serve.




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