Salad With Miso Dressing Food

SHREDDED CHICKEN SALAD WITH CREAMY MISO DRESSING

Steps:

• Cook bacon in a dry medium skillet over medium heat, turning slices occasionally, until brown and crisp, 5-8 minutes. Transfer to paper towels; let cool.
• Cook ginger in a small saucepan of boiling water 1 minute. Drain ginger and rinse under cold water; set aside.
• Whisk soy sauce, tahini, miso, fish sauce, sesame oil, sugar, and 2 Tbsp. lemon juice in a small bowl until smooth.
• Whisk egg yolk and remaining 2 Tbsp. lemon juice in a medium bowl to combine. Very gradually stream in 1/2 cup vegetable oil (almost drop by drop), whisking constantly until mayonnaise is emulsified and thick. Still whisking constantly, gradually add soy sauce mixture, then remaining 1/4 cup oil. Thin dressing with a tablespoon or two of water if needed; you want it to be the consistency of heavy cream. Season with salt and pepper.
• Toss chicken and 1/2 cup dressing in a large bowl to coat. Add lettuce and another 1/2 cup dressing and toss again; season with salt and pepper. Crumble bacon over.
• Transfer salad to a serving bowl or platter and drizzle another tablespoon or so of dressing over salad (you may have some left over). Top with scallions, sesame seeds, and reserved ginger.
• Do Ahead
• Dressing can be made 1 day ahead. Cover and chill.

MISO DRESSING

Steps:

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

SOBA SALAD WITH MISO DRESSING

Steps:

• Bring 4 quarts water to a boil in a large pot and add 2 tablespoons salt.
• Meanwhile, make the dressing: Combine the miso paste, ginger, soy sauce, and lime juice in a blender and blend, at medium speed until smooth. Add the egg and blend until combined. With the motor running, slowly add the oil. Once the dressing is smooth, add pepper to taste; you won't need salt, because the miso and soy sauce are salty. (The dressing can be made up to 1 day ahead and refrigerated, covered.)
• Add the soba noodles to the boiling water and cook, stirring often, until al dente. Drain the noodles and rinse well under cold running water. Drain well, transfer to a baking sheet, then spread out and let cool.
• In a large bowl, combine the noodles with the carrots, scallions, and radishes. Toss with the miso dressing and serve at room temperature or cold. (The soba salad can be made up to 2 hours in advance.)

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.

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.

MISO SALAD DRESSING

Steps:

• Place the miso paste, water, vegetable oil, onion, honey, and white vinegar into a blender. Blend until smooth. Transfer the dressing to an airtight container and refrigerate until ready to use.

EGGPLANT SALAD WITH MISO GINGER DRESSING

Steps:

• Preheat broiler or barbecue (medium-high heat).
• Whisk rice vinegar, miso paste, basil, ginger, garlic, red pepper together. Gradually add in vegetable oil. Season with salt and pepper and set aside.
• Brush eggplant with olive oil and season with salt and pepper. Grill or broil until golden and just tender, about 3 minutes per side.
• Toss the greens with just enough dressing to coat. Divide among 4 plates, top with eggplant and drizzle remaining dressing.

ROMAINE 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.
• Toss with enough dressing to coat the lettuce leaves. Place on plates. Add chopped tomatoes and mushrooms.

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.