Bangkok Salad With Miso Dressing Food

MISO CAESAR SALAD

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 DRESSING

Steps:

• In a small bowl, whisk vinegar, miso, soy sauce, sesame oil, honey and ginger. Gradually whisk in oil until blended.

STEAK SALAD WITH MISO DRESSING

Steps:

• Bring a medium saucepan of water to a boil; season with salt. Add the farro and the 2 large garlic cloves. Reduce the heat and simmer, stirring, until the farro is tender, about 15 minutes. Drain, return to the pot and smash the garlic into the farro. Let cool.
• Meanwhile, pound the steak to an even thickness between 2 pieces of parchment paper; season with salt and pepper. Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Add the steak and cook, turning, until well browned, 8 to 10 minutes for medium rare. Transfer to a cutting board and set aside to rest.
• Meanwhile, add the scallions to the skillet. Cook, tossing, until softened and lightly charred, 2 to 4 minutes.
• Make the dressing: Combine the vinegar, miso, honey and the remaining 3 tablespoons olive oil in a small bowl. Finely grate the small garlic clove into the bowl and whisk; season with salt and pepper. Combine the greens, cucumber, tomatoes and farro in a large bowl; season with salt and pepper. Add 3 to 4 tablespoons of the dressing and toss to coat.
• Divide the salad among shallow bowls. Slice the steak and add to the bowls, along with the scallions. Drizzle with the remaining dressing.

EASY MISO DRESSING

Steps:

• In a small bowl, whisk together all ingredients until a creamy dressing forms. Store refrigerated up to 1 month.

JAPANESE-STYLE MISO SALAD DRESSING

Steps:

• Shake together first 4 ingredients in a small jar.
• Drizzle over prepared salad/vegetables.
• Sprinkle over sesame seeds.

MISO-SESAME VINAIGRETTE THAT'S GOOD ON ANYTHING

Steps:

• Combine garlic, shallot, shoyu, vinegars, miso and sugar in a blender and blend on high speed until homogenous. (Alternatively, mash garlic and shallots in the bowl of a large granite or marble mortar and pestle into a fine paste using the pestle, then stir in the shoyu, vinegars, miso and sugar.)
• With the blender running on medium speed (the liquid should form a vortex but not jump up and splatter on the walls of the blender), slowly drizzle in the grapeseed oil. (If using a mortar and pestle, slowly drizzle in the oil as you stir vigorously with the pestle.)
• Transfer to a lidded jar. Stir in the sesame oil and sesame seeds with a spoon. Dressing can be stored in the refrigerator for up to 3 weeks. Shake well before using.

MISO-GINGER DRESSING

Steps:

• Combine the miso and vinegar (or vinegar and lime juice) in a small bowl and whisk together. Add the remaining ingredients and whisk until amalgamated. You can also mix this in a blender.
• Toss with the salad of your choice.

SOBA SALAD WITH MISO DRESSING

Steps:

• Bring a large pot of water to a boil and salt it. Drop in the noodles and carrot and cook until tender, 2 to 4 minutes; add the edamame for about 30 seconds to 1 minute just to warm, then drain everything in a colander. Set aside.
• In a large salad bowl, whisk together the soy sauce, lime juice, miso and mirin or sugar. Add spinach, noodles, carrot, edamame, scallion and toss; then taste and season with salt and pepper as needed. Garnish with grated ginger at the table.

BANGKOK SALAD WITH MISO DRESSING

Steps:

• Purée vinegar, miso, garlic, sugar and ginger in blender. With machine running, gradually pour in 1/2 cup olive oil; blend until mixture is creamy. Season dressing to taste with salt and pepper.
• Heat 2 cups vegetable oil in heavy large saucepan over medium-high heat. Working in batches, add wonton squares to pan and fry until crisp and brown, about 30 seconds. Using slotted spoon, transfer wontons to paper towels; drain.
• Place lettuce and fried wontons in large bowl. Toss with enough dressing to coat and serve.