Description
This creamy miso caesar salad with kale is a fun twist on a classic caesar salad dressing, without any raw egg or anchovies.
Ingredients
Units
Scale
- 1/2 cup mayonnaise (kewpie mayo works great here too!)
- 1/2 cup freshly grated parmesan (grated fine), plus extra for garnish
- 2 tbsps white miso paste
- 2 tbsps extra virgin olive oil, plus extra for toasting the panko
- 1 tbsp water (start with half and add more as needed to thin)
- 1 tsp rice vinegar
- 1/2 tsp fish sauce
- 2 small bunches lacinato kale, rib removed and sliced very thinly
- 1/2 cup panko
- 1 tbsp furikake
- 1 bunch green onion (about five to six stalks), sliced thinly on a bias
Instructions
- In a medium bowl, combine the mayonnaise with parmesan, miso, olive oil, half the water, rice vinegar and fish sauce. Whisk until smooth and add remaining water if needed to reach your desired consistency. Taste and adjust the dressing, adding more vinegar, salt and pepper if needed.
- Add the sliced kale into a large salad bowl and set aside.
- In a small skillet, drizzle in a small splash of oil and once hot add the panko. Cook until toasted and lightly browned, tossing and stirring occasionally. Just before it’s done, add the furikake and toss together. Remove and set aside.
- Pour about half of the dressing over the kale. Toss well to combine and add more dressing as needed to suit your preference.
- Divide the salad onto plates and top with green onion and the panko topping. Enjoy!
Notes
Kale: the size of a bunch of kale varies greatly depending on where you buy it from. For this recipe, the dressing makes enough to dress two small bunches of kale, which serves four as a side.