Tuesday, October 30

Miso Asian Pear Salad



I have a few go-to salads that I throw together for easy sides throughout the week, but I'd been missing a simple one to go with Asian food until I came across this recipe. The real star is the miso-ginger vinaigrette, which adds a huge punch of flavor in this three-ingredient salad. I tossed it with a mix of Asian greens (tatsoi, pea shoots, and two types of mizuna) I got from the bulk bins at my farmers market, a thinly sliced Asian pear, and some toasted walnuts. If those ingredients are hard to come by, you can use whatever mix of similar ingredients (such as baby spinach, apples, and cashews) you have on hand or just add the dressing to a little arugula. Feel free to make extra vinaigrette - it will keep in the fridge for a few days.


Asian Pear & Walnut Salad with Miso-Ginger Vinaigrette:
For Dressing
  • Combine 4 tbsp. rice vinegar, 1 tbsp. white miso paste,* 1/2 tbsp. sugar, 1/2 tsp. freshly grated ginger, 1 small clove of grated garlic, and 2-3 drops of Sriracha hot sauce.**
  • Slowly whisk in 1 1/2 tbsp. sesame oil and set aside.
For Salad
  • Add 6 oz. mixed greens, 1 handful of toasted walnuts,*** and 1 thinly sliced Asian pear into a large bowl.
  • Pour in 1/2 of the vinaigrette and toss to combine. Continue to add more vinaigrette until salad is dressed to your liking.
  • Divide onto plates and serve immediately.

Serves two (light main course)
Serves three - four (side dish)
*Can be substituted for darker miso paste but flavor will be more pungent.
**Or any hot sauce of your choice.
***To toast nuts, place in a hot dry skillet for 5 minutes, or until fragrant.