Sugar Snap Salad with Miso Dressing

Tags

Asian, dressing, food, ginger, light, miso, salad, sugar snap peas, vegetarian

I was first introduced to miso on my trip to Japan. I love it’s salty complexity, especially when paired with gingery sweetness. The dressing on these vegetables is phenomenal. If you don’t think the veggies sound good (you are a weirdo), skip them and just try the dressing. It’s my new favorite! One small note- if you make this recipe, be sure to eat it all in one day. It doesn’t keep well. If you can’t eat it all, just halve the recipe.

Sugar Snap Salad with Miso Dressing (from The Smitten Kitchen Cookbook)

The Salad:

• 1/2 lb sugar snap peas
• 1/2 pound Napa cabbage, cut into thin ribbons (about 3 cups)
• 4 large radishes, quartered and thinly sliced
• 3 large scallions, thinly sliced
• 3 tbsp sesame seeds, toasted

The Dressing:

• 1 tbsp minced fresh ginger
• 1 large clove of garlic, minced
• 2 tbsp yellow or white miso
• 2 tbsp tahini
• 1 tbsp honey
• 1/4 cup rice vinegar
• 2 tbsp toasted sesame seed oil
• 2 tbsp olive oil

Bring a large pot of salted water to a boil and prepare a small ice-water bath. Boil the peas for about two minutes, until barely cooked and still crisp. Scoop them out with a large slotted spoon and drop them in the ice water bath. One they are cooled, drain and pat dry. Trim ends and slice on bias into thin strips. Toss into a bowl with cabbage, radishes, scallions and 1 tbsp sesame seeds.

In a blender, combine all the dressing ingredients. Blitz until smooth. Taste and adjust seasonings as needed. Don’t add extra honey as the peas will add sweetness.

Toss the salad with the dressing and sprinkle with remaining sesame seeds. Serves 4 to 6.

Asian Citrus Salmon Salad

Tags

Asian, Dinner, light, salad, smoked salmon, Supper

This week I was inspired by the salad posted by Back Road Journal – Smoked Trout with a Spinach, Orange, and Red Onion Salad. I reworked it a bit to suit my tastes and came up with a gorgeous salad that I am now addicted to.

The combination of flavors are stunning. I love that I now have a light, go-to recipe for the holiday season.  It is lovely served with a little crusty bread and a nice wine. Maybe now I won’t gain too many pounds. 🙂 Even if you don’t like the idea of the salad, I strongly suggest trying the dressing. I will use it on several different salads, not just this one.

Asian Citrus Salmon Salad

• Salad greens of your choice (I used arugula)
• Smoked salmon
• Slices of red onion
• Feta cheese
• Fresh grapefruit with membrane removed (could be substituted for oranges)

Arrange on a plate and top with the dressing- recipe listed below.

Sweet Lime and Sesame Oil Dressing

• 4 Tbsp. Olive Oil
• 1 tsp.  or more sesame seed oil
• 2 Tbsp. fresh lime juice
• 2 tsp. honey
• 1 garlic clove, grated
• 1/2 tsp. grated ginger
• pepper to taste

Combine the dressing ingredients and puree in a blender. Make about 3/4 cup.