Adapted from Curtis Di Fede, chef/owner, Miminashi, Napa, California
The easy miso dressing for this salad is also terrific on noodle or grain salads, grilled vegetables or seared scallops.
- 1 tablespoon yellow or white miso
- 1 small garlic clove, grated
- 3 tablespoons rice wine vinegar
- ½ cup safflower oil
- 4 medium heads Little Gem lettuce
- Kosher salt and freshly ground black pepper, to taste
- 1 avocado
- 5 red radishes
Place miso, garlic and vinegar in blender and blend until very smooth. With blender running, add safflower oil slowly to emulsify. Remove from blender and refrigerate for at least 1 hour.
Remove any tough outer leaves from lettuce and discard. Separate leaves and place in large bowl. Add dressing as desired, then add salt and pepper to taste. Slice avocado and radish just before serving, and arrange on top of salad. Serves 4.
“This wine has leafy, radishy notes with a white peppery finish that goes beautifully with the miso dressing,” says Miminashi Wine Director Jessica Pinzon.