Bitter Greens Salad with Miso-Citrus Vinaigrette
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Prep Time
10 mins
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Cook Time
5 mins
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Servings
4 to 6 servings
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Course
Salad
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Cuisine
International
Bitter Greens Salad with Miso-Citrus Vinaigrette
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A simple salad that can be served with a myriad of meals. Made with minimal ingredients and ready in about 20 minutes.
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Ingredients
Dressing
- 1/2 grapefruit
- 1/2 orange
- ½ cup neutral oil
- 2 tablespoons miso light
- 1 tablespoon maple syrup
- Pinch salt as needed
Salad
- ½ head radicchio
- 3 to 4 arugula baby, handfuls
- 1 tablespoon sesame seeds toasted
Instructions
- Heat a cast-iron grill pan or skillet over medium heat. Cut the citrus and place, cut-side down, in the hot skillet. Sear until charred. Remove from the heat and let cool. Once cooled, squeeze the juice into a measuring cup.
- Take ¼ cup of that juice and place it in a jar with a lid. Add in the oil and maple syrup. Shake vigorously until well combined, and the miso has broken down. If your miso is a thick paste, I’d recommend using a blender instead. Taste and add salt if needed.
- Remove the core of the radicchio and remove the leaves. Tear any larger leaves in half but leave the smaller leaves intact. Place in a bowl along with the arugula. Drizzle with a bit of the dressing and sprinkle the sesame seeds on top. Toss until everything is well coated, adding more dressing as needed.
- Extra dressing will keep, sealed, in the refrigerator for up to a week. Serve the salad immediately as the arugula will begin to wilt.
Notes
- For the citrus, you will probably end up with more juice than you need. Use it for something else or multiple the dressing to accommodate the juice (which is what I typically do).
- For the citrus, you will probably end up with more juice than you need. Use it for something else or multiple the dressing to accommodate the juice (which is what I typically do).
- Also, don't skip toasting the sesame seeds. The flavor is much different and would really be missed.
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