salad of field greens with carrot miso dressing

This summer breakfast salad is notable for its dressing: substantial and sweet yet not too spicy.

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serves 2-4

INgredients

For the salad (note: any mix of field greens will do)

1 small head red and/or green oak lettuce

1 bunch upland cress

1 small head butter lettuce

1 small bunch mizuna

2-3 chives

For the dressing:

1 large carrot

1 small shallot

2 Tablespoons chopped ginger

1 Tablespoon sweet white miso

2 Tablespoons rice vinegar

1 Tablespoon toasted sesame oil

1/8 cup grape seed oil

2 tablespoons maple syrup or brown rice syrup

2 Tablespoons chopped basil

1/8 cup water or more as needed

Process

Wash the field greens and chives well.

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Dry, tear them into bite-size pieces and place in bowl.

Chop the chives and scatter them on top of the greens.

For the dressing                                                                                   Note: you can make the dressing the day before. The dressing will keep for up to 5 days, refrigerated.

Wash the carrot and basil well. Scrape any tiny hairs and dark spots off carrot surface and chop roughly.

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Peel and chop the shallot and ginger.

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Chop the basil.

Place carrot, shallot and ginger in the blender until finely chopped.

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Add the miso, vinegar, sesame oil, grape seed oil, maple syrup, basil and water and blend well. Dressing should be thick, but you can add more water for a thinner, smoother consistency.

Spoon the dressing over the salad.

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