Greens With Tangy Miso Dressing Recipes

Steps:

• Stem and chop the kale and mustard greens, discarding half of the stems and chopping the rest. Combine the miso paste, Sriracha and 2 tablespoons water in a small bowl. Set aside.
• Heat the oil in a large saute pan over medium heat. Add the stems, cooking until tender, about 3 minutes. Add the chopped greens, pour the miso mixture over them and cook until the greens are tender, about 5 minutes.

Steps:

• In a small bowl, whisk vinegar, miso, soy sauce, sesame oil, honey and ginger. Gradually whisk in oil until blended.

Steps:

• For the dressing:
• Combine the miso paste and honey in a large mixing bowl. Whisk in the rice wine vinegar and soy sauce. While whisking, add the olive oil in a slow stream; season with salt, to taste.
• Toss the Mizuno greens with desired amount of dressing.

Steps:

• SALAD -----------.
• In large skillet over medium high heat, saute onions in the sesame oil for 5 minutes.
• Add pepper, toss and saute for 3 minutes.
• Add kale and 1/3 cup of water. Cook until liquid has evaporated.
• Add cabbage, tamari and remaining 1/3 cup of water. Cook until greens are tender, about 5 minutes.
• DRESSING -----------.
• Stir miso and tahini together in a bowl.
• Add lemon juice and water and mix well.
• Stir in remaining ingredients.
• ASSEMBLE -----------.
• Divide salad into 4 servings and spoon 2 tbsp of Tangy Miso Dressing over each.

Steps:

• Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.

Steps:

• Combine garlic, shallot, shoyu, vinegars, miso and sugar in a blender and blend on high speed until homogenous. (Alternatively, mash garlic and shallots in the bowl of a large granite or marble mortar and pestle into a fine paste using the pestle, then stir in the shoyu, vinegars, miso and sugar.)
• With the blender running on medium speed (the liquid should form a vortex but not jump up and splatter on the walls of the blender), slowly drizzle in the grapeseed oil. (If using a mortar and pestle, slowly drizzle in the oil as you stir vigorously with the pestle.)
• Transfer to a lidded jar. Stir in the sesame oil and sesame seeds with a spoon. Dressing can be stored in the refrigerator for up to 3 weeks. Shake well before using.