Summer Salads Three Ways

Did you get the recipes for the summer salads that Amy Copperman demonstrated at last weeks market?   Here they are…


Miso Ginger Carrot Dressing

This was served with slices of cucumber, but it could be put on a bed of greens or whatever you like.  I have even (accidentally 😉 ) substituted horseradish for the ginger and it tastes really good!  If you like spicy, you’ll love horseradish!

  • 1 large carrot, peeled and roughly chopped
  • 1 shallot or 2 scallions
  • 1 T. fresh ginger, chopped
  • 2 T. white miso paste
  • 2 T. rice vinegar
  • 1/4 c. vegetable oil
  • 2 T. water, or more
  • kosher salt to taste

In a blender or a food processor, blend carrot, shallot or scallions, ginger, miso, and vinegar.  Add oil and blend until emulsified. Add water, more if needed, and blend to make a smooth thick paste. Taste and season with salt.


Honey Balsamic Dressing

  • 3 T. balsamic vinegar
  • 2 T. honey
  • 1/2 t. Dijon mustard
  • 1/2 c. extra virgin olive oil
  • kosher salt and pepper to taste

Whisk vinegar and honey together in a bowl. Add oil slowly and whisk until combined. Taste and season with salt and pepper.

Put on massaged kale.  To massage the kale, place torn leaves of kale in a bowl, sprinkle with a bit of salt, lemon juice and a drizzle of oil.   Massage with your hands for 2-3 minutes.


In addition, Amy demonstrated New Orleans Greens Salad, which was a recipe in one of our previous newsletters – delicious!

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