Kale Miso Caesar Salad
This miso caesar dressing can glow up just about any vegetable (sliced tomatoes, roasted carrots, raw summer squash), but we like it best with a big bowl of dark green kale for a summer salad.
Ingredients
2 garlic cloves, roughly chopped
3 tbsp miso paste
1 tbsp capers
1 lemon, zest and juice
1/2 cup rice wine vinegar
1 egg
1 cup olive oil
2 oz pecorino, grated
2 bunches kale, any variety, leaves stripped and cut into ribbons
croutons (optional)
Method
- In a food processor, blitz the garlic, miso, capers, lemon zest, juice, and rice wine vinegar into a paste
- Add the egg and drizzle in the oil to make a dressing
- Fold in the cheese to thicken, taste and adjust seasoning as desired
- In a bowl, sprinkle the kale leaves with a pinch of salt and massage until tender and dark green
- Dress with a few spoonfuls of dressing until well-coated
- Top with additional grated cheese and croutons if using
