Recipe: Crisp Salad with Sprouts & Miso-Lemon Dressing
A couple weeks ago Anjali posted a simple formula for salad dressing: Tangy citrus juice, with savory miso paste. A light bulb clicked on in my head; I had never used citrus and miso together for a dressing — walnuts and miso, yes, in this nutty, addictive salad — but now I clearly had to try this and find a salad to pair it with. Here’s what I came up with: A simple tossed mix of greens, crisp fennel, sprouts, and roasted edamame with a lemony miso dressing holding it all together.
I think that fennel is the ultimate salad mix-in. Paper-thin half-moons of fennel give a sweet, anise-scented crunch, soaking up dressing, and staying crisp even after a night in the refrigerator. I added to the crunch factor here with a handful of roasted edamame seeds, which I bought in the nuts and seeds section of my grocery store.
The dressing for this salad is tart, with a savory sweetness too, from the miso. I added a little olive oil for smoothness, and some soy sauce for salt. Happy crunching!
- 8 ounces
mixed salad greens
fennel bulb, trimmed and thinly shaved
- 1 bunch
green oninos, trimmed and cut into 1/2-inch lengths
English cucumber, halved and thinly sliced
- 4 ounces
sprouts (any variety)
- 1/4 cup
roasted edamame, divided
lemons, juiced (about 1/4 cup)
- 2 tablespoons
- 1 tablespoon
- 2 tablespoons
Salt and freshly ground black pepper
Toss the salad greens with the shaved fennel slices and green onions. Toss in the English cucumber slices and sprouts, and toss until the sprouts are evenly distributed throughout the salad. Toss in half the edamame.
Whisk together the lemon juice and miso paste until smooth and completely blended. Whisk in the soy sauce, and olive oil and toss with the greens. (Pay attention as you add the dressing; I felt that adding all of the dressing was a little much for my salad. You may want to add slightly less — or all of it, if you prefer a heavily-dressed salad.)
Taste and add salt and pepper if needed. Spread the salad in a bowl or on a platter and sprinkle with the remaining edamame.
(Images: Faith Durand)