Miso Kale Caesar Salad 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.

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

Ingredients

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.

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