Kumquat and Basil Salad with Shiro Miso Dressing
Source: Pooja Mottl, Pooja's Way
This recipe was demonstrated for CUESA’s Market to Table program on March 16, 2013.
¾ to 1 cup kumquats, very thinly sliced (or 2 cups orange segments or supremes)
¼ to ½ head Chioggia radicchio, core removed and thinly sliced
4 cups baby arugula leaves, washed and patted dry
25 large basil leaves (about 6 stems), washed, patted dry, and gently torn
½ cup soaked raw organic cashews
Freshly ground black pepper
Hard sheep’s milk cheese (such as Fiore Sardo)
Shiro Miso Dressing
Juice of 1 orange
3 tablespoons shiro miso or white miso
1 tablespoon mirin
1 tablespoon brown rice vinegar
½ teaspoon umeboshi paste
½ to 1 teaspoon shoyu
1 to 1½ teaspoons fresh squeezed ginger juice
1. Combine the kumquats, radicchio, arugula, basil, and cashews in a large mixing bowl and gently toss.
2. Combine all dressing ingredients in a blender with 2 tablespoons water and blend until fully incorporated. Adjust the shoyu and ginger juice to taste, and add more water if a thinner consistency is desired. Transfer the dressing to the mixing bowl and gently toss with the salad to coat the greens evenly.
3. Divide the salad between 4 bowls and season with pepper and, using a vegetable peeler, garnish with the cheese.
Photo courtesy of Pooja Mottl.