Raspberry Miso Dressing on a Summer Salad

By Lori

2 Person

10 Minutes

0 Calories

A lot of what I cook tends to be pretty in your face with strong flavors, spice, and often a cook it all day and like it approach ... not so here. This salad is light, delicate, dare I say - kind of girly? It's also a snap to make. The recipe makes more dressing than you need for this salad (unless you make a giant not so girly salad :-), so you can enjoy it again on something else - maybe a girly piece of baked fish?

Ingredients

For the Salad

1/2 cup toasted pistachios - roughly chopped
6 oz. raspberries
1 head butter lettuce (or other delicate green leaf lettuce)

For the Dressing

1 tsp. honey
1 tbsp. fresh mint leaves
1/2 cup grape seed oil
1/8 tsp. ground white pepper
1/4 cup white miso
1/2 cup white wine vinegar
6 oz. raspberries

Method

01

Bring 6 oz raspberries and vinegar to a simmer in a small saucepan. Turn the heat off and let them sit for a few minutes. When they have cooled, strain the vinegar - mash gently on the solids to get all of the raspberry flavor out, leave the seeds behind.
02

Put all of the dressing ingredients in the blender and mix them. Taste for salt - I didn't add any but you might like it saltier. Chill the dressing.
03

Wash and gently tear the lettuce. Toss it very gently with dressing and half the remaining raspberries. Put the salad in a serving dish and sprinkle the pistachios and the rest of the rapberries on top.
04

Kinda make you want to drink pink champagne doesn't it?

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Raspberry Miso Dressing on a Summer Salad

4.7

( By Lori )

01 Information

Grade easy
Serving 2 servings
Prep Time 5 Mins
Cook Time 5 Mins
Total Time 10 Mins

02 Ingredients

For the Salad

1/2 cup toasted pistachios - roughly chopped

6 oz. raspberries

1 head butter lettuce (or other delicate green leaf lettuce)

For the Dressing

1 tsp. honey

1 tbsp. fresh mint leaves

1/2 cup grape seed oil

1/8 tsp. ground white pepper

1/4 cup white miso

1/2 cup white wine vinegar

6 oz. raspberries

03 Method

Step 1

Bring 6 oz raspberries and vinegar to a simmer in a small saucepan. Turn the heat off and let them sit for a few minutes. When they have cooled, strain the vinegar - mash gently on the solids to get all of the raspberry flavor out, leave the seeds behind.

Step 2

Put all of the dressing ingredients in the blender and mix them. Taste for salt - I didn't add any but you might like it saltier. Chill the dressing.

Step 3

Wash and gently tear the lettuce. Toss it very gently with dressing and half the remaining raspberries. Put the salad in a serving dish and sprinkle the pistachios and the rest of the rapberries on top.

Step 4

Kinda make you want to drink pink champagne doesn't it?

04 Author