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Friday, October 30, 2009

Walnut Salad with Miso Vinaigrette



I was in the mood for a salad. Remember a several weeks back when I mention that I had a really awesome walnut salad on the set of The Closer (here)? It's been on my mind ever since. So I made my self my own version of a walnut salad and paired it with a miso vinaigrette.

Yes, miso. It's a soy bean paste, which is the base of one of the most delicious soups that's usually served as a starter at Japanese restaurants. The paste can be found on many major groceries now-a-days, in the fridge section or Asian aisle.

The salad is very simple. Just some fresh arugula, chopped tomato, cucumber, shredded cheese. and we can't forget the star of the salad, walnuts. You can add any other ingredient you want like celery or edamame. I love this vinaigrette, too. I loved it so much I made it again to go with some leftover arugula I had in the fridge. It's that good.

Serve 2-3




Walnut Salad

1 lb Arugula - rinsed and drained
1/2 c walnuts
1 small cucumber - sliced
1 medium ripe tomato -chopped
1 ripe avocado - sliced
1/2 medium onion -chopped
miso vinaigrette (recipe below)

optionals:
edamame, carrots, cabbage, celery, fruits

Toss the salad ingredients together and drizzle some of the miso vinaigrette over. 





Miso Vinaigrette
2 tsp white miso paste
1 1/2 tsp rice wine vinegar
2 Tbsp canola oil
1 tsp sesame seeds
1 tsp soy sauce
1 tsp grated fresh ginger
juice of half lemon
pepper

Combine all ingredients together until smooth.


 
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