Miso dressing

Greetings y'all!! I just got back from Nashville, TN! The conference I attended was in a vaguely jurassic-park like biosphere. We did go out into the real world at nightfall to take in the sights and sounds of downtown Nashville. And what glorious sounds they were! Yes, I ate fried green tomatoes and collard greens and cornbread!

Still, conference food and airline food are notorious for their ugh-ness. I came home seeking something simple and fresh. My stalker-like devotion to Heidi Swanson paid off - heres a simplified version of a salad featured in 'SuperNatural Cooking'.


Carrot and Radish salad with Miso Dressing

1. Chop up carrots and radish into matchsticks so you have two cups of chopped vegetable goodness.
2. Mix together 3 tablespoons each brown rice vinegar and olive oil, 1 tablespoon each honey and miso and a teaspoon of chopped garlic.

The results were fabulous! I don't have an intuitive feel for miso and have goofed up often. But this recipe really opened me up to the many miso-possibilities. I used dark (barley) miso. Apparently the darker kind is more hearty and appropriate for the winter. Indeed, as I scrape quarter inch ice off my windscreen, almost every morning, it often crosses my mind that winter has arrived in Rochester. Ha. But I digress. Make this miso dressing. Its good for you. No, really. Miso has live cultures (of god alone knows what!) and all that health-buzz.

On that note, toodles, gentle reader!

Links:
- Opryland Resort picture gracefully lifted from here.
- Original recipe in SuperNatural Cooking. Please consult the book for proportions and original ingredients :-)



Salad Daze: Don't miss the fabulous round-up at Waiter, Theres Something In My ... Salad!