Transform the simplest of salads with this Japanese-inspired Yuzu Miso Dressing! The bright, aromatic citrus flavor from yuzu and the unexpected savoriness from miso make the best combo. It's so good that you want to dress it over your salads all summer long.
⅛tspkosher or sea salt (I use Diamond Crystal; use half for table salt)
⅛tspfreshly ground black pepper
For the Salad (Example)
8sugar snap peas
To Make Yuzu Miso Dressing
Gather all the ingredients.
Add miso to the mason jar.
Add rice vinegar, yuzu extract, mirin and sugar.
Whisk all together until miso is completely dissolved. Then gradually add the oil while whisking.
Check the taste, and add salt and freshly ground black pepper. Set aside. You can keep the dressing in the refrigerator for up to a week.
To Assemble the Salad (Examples)
Cut the romaine lettuce widthwise into 1 inch strips. Julienne the carrot (I used a julienne peeler).
Peel the cucumber, alternatively leaving the skin, to create a stripe pattern. Then cut into ½ inch round pieces.
Thinly slice the red radish. Remove the top part of the sugar snap peas (insert the knife on the curved edge side and open to remove the top).
Cut the avocado in half and remove the seed. Peel off the skin and slice the avocado.
Thinly slice the red onion. Wash the cherry tomatoes. Prepare all the salad ingredients.
Now assemble the salad. For the first layer, place bulky ingredients (romaine lettuce, cucumber, avocado) in the bowl. Then add the layer of medium size ingredients (carrots, red onion), distributing evenly. Lastly, garnish the top layers (red radishes, sugar snap peas) and arrange the salad by tucking in some ingredients from the top layers while pulling out the bottom layer. Drizzle the dressing right before you serve and toss it all together. Enjoy!