Best Miso Caesar Salad Recipes

Miso Caesar Salad image

Provided by Jeff Mauro, host of Sandwich King

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup mayonnaise
2 tablespoons miso paste
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 clove garlic, grated
1/2 cup olive oil
2 tablespoons grated Parmesan
Kosher salt and freshly ground black pepper
1 head romaine lettuce, chopped (about 4 cups)
1/2 head napa cabbage, shredded (about 2 cups)
1/4 head red cabbage, shredded (about 1 cup)
1/2 cup crispy wontons

Steps:

For the dressing: Whisk together the mayonnaise, miso, lemon juice, mustard, Worcestershire and garlic in a medium bowl. While continuing to whisk, slowly drizzle in the oil until smooth and glossy. Add the Parmesan and stir just to combine. Season with salt and pepper.
For the salad: Toss together the romaine, napa cabbage and red cabbage in a large bowl. Pour half the dressing over the salad and mix with tongs to coat. Taste the salad and add more dressing if you like; store the remaining dressing in an airtight container in the refrigerator.
Transfer the salad to a serving bowl, top with the crispy wontons and serve immediately.

Miso Kale Caesar Salad Recipe image

Provided by Candice Kumai

Yield Serves 2 as a main or 4 as small side salads

Number Of Ingredients 10

1/4 cup tahini paste
1/4 cup organic red or white miso paste
1/4 cup rice vinegar
1 teaspoon honey or pure maple syrup
1 large bunch lacinato or curly kale, stemmed, leaves finely chopped and massaged well (using clean hands, massage kale for 5 minutes to slightly wilt)
Kernels shaved from 1 ear raw white corn (about 1/2 cup kernels)
1/2 daikon radish, peeled, halved, and thinly sliced into half-moons (about 2 cups)
2 avocados, pitted, peeled, and cut into 3/4-inch cubes
2 tablespoons gomashio or hemp seeds
Furikake or nori seaweed (optional)

Steps:

In a medium bowl, whisk together all the ingredients for the dressing until well combined. Add the finely chopped lacinato kale, raw white corn, and daikon radish and toss well to combine with the dressing.
To serve, plate up your salad into serving bowls and top with cubed avocado, toasted sesame seeds or hemp seeds, and furikake or nori, if desired.

MISO-GARLIC-ROASTED TOFU CAESAR SALAD image

Categories Tofu

Yield 4 People

Number Of Ingredients 18

Tofu
1 14-ounce package extra-firm tofu, drained
2 tablespoons lemon juice
2 tablespoons miso (see Note)
2 cloves garlic, minced
Croutons
2 slices country-style bread, crusts removed, cut into 1/2-inch cubes
2 teaspoons extra-virgin olive oil
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
Dressing & Salad
1/3 cup extra-virgin olive oil
3 tablespoons lemon juice
4 teaspoons miso
1 clove garlic, minced
8 cups torn, bite-size romaine lettuce
2 cups torn, bite-size radicchio
1/2 cup grated Parmesan cheese

Steps:

Directions 1. Position racks in upper and lower thirds of oven; preheat to 425°F. Coat a large rimmed baking sheet with cooking spray. 2. To prepare tofu: Pat tofu dry and cut into 3/4-inch cubes. Combine lemon juice, miso and garlic in a large bowl. Add the tofu and gently toss to coat. Spread the tofu in a single layer on the prepared baking sheet. Bake on the upper oven rack, turning two or three times during baking, until browned, for 18 to 20 minutes. 3. To prepare croutons: Toss bread with oil, pepper and salt in a medium bowl. Spread in a single layer on a rimmed baking sheet. Bake on the lower oven rack, turning two or three times during baking, until browned and crisp, for 12 to 14 minutes. 4. To prepare dressing & assemble salad: Whisk oil, lemon juice, miso and garlic in a large bowl. Add lettuce, radicchio and Parmesan; toss to coat. Serve topped with the tofu and croutons. Note: Miso is a fermented soybean paste that adds flavor to dishes like soups, sauces and salad dressings. It is available in different colors, depending on whether it's made with barley-, rice- or soy-based mold. In general, the lighter the color, the milder the flavor. It will keep, in the refrigerator, for at least a year. Any type of miso will work in this recipe. To Make Ahead: Prepare through Step 3; cover and refrigerate tofu and store croutons airtight at room temperature for up to 2 days.

Grilled Caesar Salad with Yellow Miso image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/3 cup yellow miso paste
3 cloves garlic, grated
Zest and juice of 3 lemons
3/4 cup extra-virgin olive oil
1 1/2 cups finely grated Parmesan (about 2 ounces)
Kosher salt and freshly ground black pepper
2 romaine hearts
1 head radicchio
1 pound 21/25 shrimp, peeled, deveined and tails removed
1/2 a French baguette, sliced lengthwise

Steps:

Whisk the miso, garlic, lemon zest and lemon juice with 2/3 cup of the oil in a bowl until smooth. Whisk in 1/4 cup water to thin out the dressing. Add 1 cup of the Parmesan and stir to combine. Season with salt and pepper.
Preheat a large grill pan or outdoor grill to medium-high heat. Cut the romaine and radicchio in quarters lengthwise, leaving some of the stem attached to each quarter. Brush the romaine and radicchio liberally with the miso Caesar dressing. Grill until the outer leaves are lightly charred, about 3 minutes total. Do not crowd the grill; grill in batches if needed.
Toss the shrimp with 1 tablespoon of the oil and sprinkle lightly with salt and pepper. Grill until slightly charred on both sides and just cooked through, 3 to 5 minutes total. Transfer to a mixing bowl and toss with 2 tablespoons of the miso Caesar dressing.
Brush the inside of the baguette with the remaining oil and sprinkle liberally with salt and pepper. Place cut-side down on the grill and cook until lightly charred and warmed through, about 3 minutes. Cut into 4 equal pieces.
To assemble, divide the grilled romaine and radicchio among 4 large plates. Scatter an equal amount of shrimp on each plate and sprinkle everything with the remaining Parmesan. Serve with the grilled bread and remaining miso Caesar dressing on the side.