Miso Caesar Salad Recipes

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MISO KALE CAESAR SALAD RECIPE



Miso Kale Caesar Salad Recipe image

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

1/4 cup tahini paste
1/4 cup organic red or white miso paste
1/4 cup rice vinegar
1 teaspoon honey or pure maple syrup
1 large bunch lacinato or curly kale, stemmed, leaves finely chopped and massaged well (using clean hands, massage kale for 5 minutes to slightly wilt)
Kernels shaved from 1 ear raw white corn (about 1/2 cup kernels)
1/2 daikon radish, peeled, halved, and thinly sliced into half-moons (about 2 cups)
2 avocados, pitted, peeled, and cut into 3/4-inch cubes
2 tablespoons gomashio or hemp seeds
Furikake or nori seaweed (optional)

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.

GRILLED CAESAR SALAD WITH YELLOW MISO



Grilled Caesar Salad with Yellow Miso image

Our chopped challenge this week was yellow miso paste. The yellow miso paste gives this Caesar salad all of the flavor of the classic - without using anchovies. Chopped Basket Ingredient: Yellow Miso Paste

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/3 cup yellow miso paste
3 cloves garlic, grated
Zest and juice of 3 lemons
3/4 cup extra-virgin olive oil
1 1/2 cups finely grated Parmesan (about 2 ounces)
Kosher salt and freshly ground black pepper
2 romaine hearts
1 head radicchio
1 pound 21/25 shrimp, peeled, deveined and tails removed
1/2 a French baguette, sliced lengthwise

Steps:

  • Whisk the miso, garlic, lemon zest and lemon juice with 2/3 cup of the oil in a bowl until smooth. Whisk in 1/4 cup water to thin out the dressing. Add 1 cup of the Parmesan and stir to combine. Season with salt and pepper.
  • Preheat a large grill pan or outdoor grill to medium-high heat. Cut the romaine and radicchio in quarters lengthwise, leaving some of the stem attached to each quarter. Brush the romaine and radicchio liberally with the miso Caesar dressing. Grill until the outer leaves are lightly charred, about 3 minutes total. Do not crowd the grill; grill in batches if needed.
  • Toss the shrimp with 1 tablespoon of the oil and sprinkle lightly with salt and pepper. Grill until slightly charred on both sides and just cooked through, 3 to 5 minutes total. Transfer to a mixing bowl and toss with 2 tablespoons of the miso Caesar dressing.
  • Brush the inside of the baguette with the remaining oil and sprinkle liberally with salt and pepper. Place cut-side down on the grill and cook until lightly charred and warmed through, about 3 minutes. Cut into 4 equal pieces.
  • To assemble, divide the grilled romaine and radicchio among 4 large plates. Scatter an equal amount of shrimp on each plate and sprinkle everything with the remaining Parmesan. Serve with the grilled bread and remaining miso Caesar dressing on the side.

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