Miso Dressed Romaine & Carrot Salad

This salad infuses sweet carrots with the umami flavor of miso to make carrots sweet and savory. I’ve been playing around with the recipe for a while, including a test of blanching the carrots in a miso broth, but decided the miso umami is better used in the dressing. So, I settled on this version and think it is a perfect pairing of sweet carrots, crunchy lettuce, and a creamy dressing. The carrots are made better by a quick blanch that preserves their body without losing their crunch. The black sesame seeds in the dressing provide contrasting color and more awesome texture. The salad is really pretty and savory.

I’m am working with limited access to greens so my recipes are heavy on romaine right now. Summer will bring a plethora of different greens (arugula, butter lettuce, red and green leaf, mizumma, mustard, kale, Swiss chard, and my haloed watercress).

Onward! Gather up the following:

• 3 cups peeled carrots cut in 2 1/2  by 1/4 1/4 inch pieces

• 3 cups water

• 1 tablespoon of salt

• 4 cups romaine lettuce or mixed salad green

• 1/4 cups well washed cilantro leaves

• 1 1/2 cups fresh broccoli, radish, or any kind of sprouts

• 1/2 cup of coarsely chopped roasted and salted peanuts

For the miso sesame dressing:

• 1 rounded tablespoon miso paste

• 2 tablespoons seasoned rice vinegar, or 1 tablespoon rice vinegar and 1 tablespoon fresh lime juice

• juice of 1 lime (3 tablespoons)

• 1/2 teaspoon grated fresh ginger

• 1/2 teaspoon fermented garlic or 1 small garlic clove; pressed, minced or put through a press

• Pinch of cayenne

• 1 teaspoon toasted sesame oil

• 1 teaspoon of toasted black sesame seeds (optional really just for looks and a bit of texture)

• 3 tablespoon peanut oil or grapeseed oil or avocado oil

• 2 tablespoon plain yogurt (plus 2 Tbs of warm water if you use Greek yogurt)

Prepare the carrots. Place the water and salt in a saucepan. Bring the brine to a boil and stir to dissolve the salt. Turn heat down to medium. Add the carrots to the brine and cook for 1 minutes. Don’t over cook the carrots because it will change their texture and flavor. Drain and immediately rinse with very cold water until they are cool. Let the carrots drain.

While the carrots are draining, make the miso dressing. 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. Don’t refrigerate before dressing the salad. Store the dressing in the refrigerator.

Tear the romaine into a salad bowl and add the carrots once they are well drained. Add the cilantro leaves and sprouts to the salad bowl. Toss with the miso dressing, and serve immediately. I used all the miso dressing for this salad and thought it was perfectly dressed. sprinkle the chopped peanuts over the top of the salad and serve.

This salad goes well with a simple meal of poached or slow roasted salmon and coconut rice. My friends know that I love coconut rice and make a big pot of it when I do make this recipe (see below). I make extra rice because it is great leftover and with breakfast.

For a quick and delicious breakfast, I quickly fry leftover rice in a pan next to an egg. To serve this simple breakfast, I place the egg on the rice and top it off with bánh mì pickle (carrot daikon pickle with habanero, ginger, garlic, and scallions), which I make and store so I always have more. I cook this up before heading out to recreate.

BONUS—MY FAVORITE COCONUT RICE

To make this delicious rice gather these ingredients. Note that I typically make at least three cups of this rice because it lasts in the fridge and like I said, it is great with everything. But that is me, so don’t go overboard. This should be plenty for four normal people.

• 1 tablespoon butter

• 1 small onion, chopped

• 2 teaspoons chopped serrano pepper (1 tablespoons if you like it hot)

• 1 cup jasmine rice (or other long-grain rice)

• 1 3/4 cups chicken or vegetable broth

• 1 teaspoon salt

• 3⁄4 cup toasted unsweetened dried shredded coconut

Heat the butter over medium heat in a medium saucepan. Add onion and pepper; cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Then, stir in rice and cook for 1 minute. Add the stock and salt and bring to a boil. Reduce heat to low and simmer, covered, until liquid is absorbed and rice is cooked through, about 15-20 minutes. Remove pan from heat. Add the coconut and flake it through the rice. Fluff with a fork and serve.

Now I’m giving away all my secrets.