Active Time: 25 MINTotal TimeN/A
Yield: Serves : 4
When chef Mariela Alvarez developed this salad for Public Records in Brooklyn, she flavored her creamy vegan Caesar dressing with mellow chickpea miso, sweet-tart lemon juice, and maple syrup. Here, we’re tossing jewel-toned chicories in the umami-laden dressing, and toasting walnuts in it, too, for a salty-sweet crunch. Use a white or chickpea miso here; they’re fermented for less time than funkier red misos and won’t overpower the dish.
- 1/2 cup extra-virgin olive oil
- 1/4 cup white miso or chickpea miso (such as Miso Master or South River)
- 1 tablespoon lemon zest plus 2 tablespoons fresh lemon juice
- 1 teaspoon pure maple syrup
- 1 teaspoon ground cumin
- 3/4 cup walnuts
- 2 tablespoons chopped drained capers
- 6 cups mixed bitter greens (such as white Belgian endive leaves and roughly chopped radicchio and/or escarole)
- 1/4 teaspoon flaky sea salt
- 1/8 teaspoon black pepper
How to Make It
Whisk together oil, miso, lemon zest and juice, maple syrup, and cumin just until blended.
Place walnuts in a small bowl; toss with 1/4 cup miso dressing. Transfer walnut mixture to a large skillet, and cook over medium, stirring often, until fragrant, about 1 minute and 30 seconds.
Stir together capers and remaining 1/2 cup miso dressing. Toss bitter greens and walnuts with 3 tablespoons (or to taste) miso-caper mixture, and season with salt and pepper. Divide salad evenly among 4 plates.
Look for white miso and chickpea miso in the refrigerated section of the produce department of your local supermarket or Asian grocery store.
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