A good dressing can absolutely transform any salad to greatness. It is the fundimental flavour maker and can often be the binder to disjointed taste combinations within a salad.
I love umami and am always looking to incorperate it into a dish which is why I love miso dressings. My wife's favourite vegetable has got to be asparagus and she adores rich avocados and the acidity in tomatoes cutting through them. It was only natrual that I had ot throw them all together with one of my favourite dressings for this simple and delicious spring salad.
|Category:||Main Salad Side|
|1 bunch asparagus|
|350 grams tomatoes|
|150 grams gem lettuce|
|1 tablespoon white miso|
|1 teaspoon Dijon mustard|
|1 tablespoon cider vinegar|
|2 tablespoon extra-virgin olive oil|
|ground black pepper|
This salad is great on its own or a main or as a side to a piece of grilled salmon or roast chicken breast.
Generally I prefer to use red miso when I'm cooking as it packs more flavour and has a bigger umami hit however the more subtle and sweeter white miso is more suitable in a salad dressing. Feel free to expirement and use whichever you prefer.
vegetarian Vegan gluten free lactose free
|Saturated fat (g):||6.4g|