SWISS CHARD SALAD WITH MISO DRESSING
Makes: 4 servings Total Time: 20 minutes Hands-On Time: 20 minutes | What to Buy: Be sure to use white miso here, as its red or yellow counterparts will have too strong a flavor for this dressing. You can find miso refrigerated at most grocery stores. Nice to Know: This salad can be made and refrigerated up to 4 hours ahead. It makes 2/3 cup of dressing. |
For the dressing:
1/3 cup rice vinegar
1/4 cup vegetable oil
2 tablespoons white miso paste
1 tablespoon plus 1 teaspoon toasted sesame oil
1 tablespoon plus 1 teaspoon granulated sugar
1 tablespoon finely chopped peeled fresh ginger (from about a [1-inch] piece)
1 1/2 teaspoons soy sauce
For the salad:
1 medium bunch Swiss chard (about 12 ounces), stems removed and leaves cut into 1/2-inch pieces
2 medium carrots, peeled, halved lengthwise, and thinly sliced crosswise
1/2 medium English cucumber, halved lengthwise and thinly sliced crosswise
1 cup shelled cooked edamame, thawed if frozen
1 tablespoon toasted sesame seeds (optional)
For the dressing:
- Place all of the ingredients in a blender and blend on high speed until smooth, about 30 seconds; set aside.
For the salad:
- Place the lettuce, carrots, cucumber, and edamame in a large bowl. Drizzle about 2/3 of the dressing over the vegetables and using your hands, toss gently to combine. Taste and add more dressing as needed.
- Transfer to a serving platter and sprinkle with the sesame seeds, if using. This salad can be refrigerated for up to 4 hours.