Miminashi’s Little Gem Salad

The miso dressing for this lettuce salad is not only simple to make, but also is also perfect for noodles, grains, vegetables and seared scallops.
Photo by Penny De Los Santos / Styling by Mariana Velasquez

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.

Blackberry Farm Honey-Glazed Eggplant
Ingredients
  • 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
Directions

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.

Pair It

2015 Von Donabaum Grüner Veltliner

“This wine has leafy, radishy notes with a white peppery finish that goes beautifully with the miso dressing,” says Miminashi Wine Director Jessica Pinzon.

Published on June 15, 2017


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