Yuzu Miso Dressing

Serves: 6

Quantity

x

Ingredients

Dressing

2 tbsp white miso
3 tbsp unseasoned rice vinegar
2 tbsp yuzu juice (or lemon juice)
1 tbsp mirin
2 tsp sugar
6 tbsp neutral oil
0.125 tsp kosher salt (Diamond Crystal; use half for table salt)
0.125 tsp freshly ground black pepper

Salad

1 head romaine lettuce
1 carrot
2 Persian cucumbers
2 red radishes
8 sugar snap peas
1 avocado
0.25 red onion
cherry tomatoes

Instructions

Dressing

Put the white miso, rice vinegar, yuzu juice, mirin, and sugar in a jar or bowl.
Whisk until the miso is completely dissolved, then gradually whisk in the oil.
Taste and add the salt and black pepper. The dressing keeps in the fridge for about a week.

Salad

Cut the romaine widthwise into 1-inch strips. Julienne the carrot.
Peel the cucumbers in stripes if you like, then cut them into 1 cm rounds. Thinly slice the radishes and red onion. Trim the sugar snap peas. Slice the avocado and halve the cherry tomatoes.
Layer the romaine, cucumber, and avocado in a wide bowl, then the carrot and red onion, and finish with radish and sugar snap peas.
Drizzle the dressing just before serving and toss.

Notes

The dressing is the point; the salad is one way to use it. It also works on grilled vegetables, fish, tofu, or cold noodles.

Use unseasoned rice vinegar. If you substitute a sharper vinegar, add a little more sugar.

Bottled yuzu juice is fine. Lemon juice is the usual stand-in. Sweet yuzu tea can replace the juice if you reduce the sugar.