The Japanese ingredients say a lot about this zesty salad dressing, but it is surprisingly compatible when served with non-Japanese dishes as well.
As always, shop for the very freshest organic ingredients you can find. What I do love about this dressing is how the wasabi note heightens the crisp garden fresh flavor of the assorted salad components. Perfect for late summer and fall salads!
Miso Wasabi Salad Dressing Makes 3/4 cup
- 3 tablespoons light miso
- 1 teaspoon finely grated garlic
- ¼ cup Japanese rice vinegar
- 2 teaspoons Tamari soy sauce, or regular soy sauce
- 1 teaspoon toasted sesame oil
- ¼ cup light vegetable oil, or light olive oil
- 1 or 2 teaspoons wasabi paste
- 3 tablespoons cold water
Combine all the ingredients except the water in a jar with a tight fitting lid. Shake vigorously until the dressing is completely emulsified. Add the cold water and shake once again until combined. Refrigerate the dressing until well chilled for serving.
Suggestions For the Salad
- romaine lettuce, leaves cut into thirds
- baby cos leaves, halved
- radicchio leaves, torn lengthwise
- iceberg, torn
- arugula (rocket) leaves
- celery leaves
- mizuna sprigs
- julienned carrots
- julienned radishs
- snap peas, blanched and chilled
- radish sprouts
- small vine ripe tomatoes, halved
- toasted sesame seeds (see recipe here)
Place the romaine, baby cos, radicchio, iceberg, arugula, and celery leaves in a large bowl and toss. Add a couple of teaspoons of dressing and toss to coat the leaves evenly.
Plating and Serving the Salad
Fan the mizuna leaves on chilled individual salad plates and mound a handful of tossed lightly dressed salad leaves onto each plate. Scatter the top of each salad with the julienned carrots and then the julienned radishes. Tuck the snap peas and halved tomatoes into the salads and lightly drizzle a little more dressing over each salad. Garnish with a flourish of toasted sesame seeds and serve.