Green Salad with Yuzu Miso Dressing
Bright, umami‑rich Green Salad with Yuzu Miso Dressing—quick, fresh, and perfect for any occasion.
Ingredients
- 2 Tbsp white miso
- 3 Tbsp rice vinegar (unseasoned)
- 2 Tbsp yuzu juice (or lemon)
- 1 Tbsp mirin
- 2 tsp sugar
- 6 Tbsp neutral oil
- ⅛ tsp Diamond Crystal kosher salt
- ⅛ tsp freshly ground black pepper
- 1 head romaine lettuce
- 1 carrot
- 2 Persian cucumbers
- 2 red radishes
- 8 sugar snap peas
- 1 avocado
- ¼ red onion
- cherry tomatoes
Instructions
Step 1: Make the miso-and-acid base
In a mason jar or small mixing bowl, add the white miso, rice vinegar, yuzu juice (or lemon), mirin, and sugar. Whisk these together energetically until the miso completely dissolves and the mixture is smooth and slightly glossy — you should no longer see dry miso paste. This creates a bright, tangy, and slightly sweet backbone for the dressing; keep the mason jar nearby because you'll finish the emulsion in the same vessel.
Step 2: Emulsify and season the dressing
While whisking steadily, slowly stream in the neutral oil so the mixture becomes a creamy, pale emulsion with a satiny sheen. Stop occasionally to scrape the sides and taste — finish with the Diamond Crystal kosher salt and freshly ground black pepper to lift the flavors. Transfer or cap the jar and chill briefly if you like a firm texture. The finished dressing is homogenous, slightly viscous, and clings to a spoon in a smooth ribbon.
Step 3: Cut and prep the salad components
Core and cut the romaine into 1-inch width strips; you want long, crisp leaves with a clean bite. Julienne the carrot into thin ribbons. For the Persian cucumbers, either peel alternating stripes or leave the skin for contrast, then slice into half-inch rounds. Thinly slice the radishes into translucent coins, trim and open the sugar snap peas to remove the top, thinly slice a quarter of a red onion, halve and peel the avocado then slice it into even crescent-shaped pieces, and rinse the cherry tomatoes. Arrange everything separately so textures remain distinct: crunchy romaine, crisp snap peas, silky avocado, and bright, juicy tomatoes.
Step 4: Layer the salad in the serving bowl
In a large serving bowl, place the bulky, structural ingredients first — romaine, cucumber rounds, and avocado slices — to create a stable base. Add medium elements (julienned carrot and red onion) spreading them evenly so color and texture peek through. Finally, place the delicate garnishes (radish coins, sugar snap peas, whole cherry tomatoes) on top and use a gentle tuck-and-lift technique to pull some bottom leaves up through the top layer for depth and motion.
Step 5: Dress, toss, and serve
Just before serving, drizzle the yuzu-miso dressing over the assembled salad in a few passes so it lightly coats leaves without drowning them. Toss gently with wooden servers until everything is evenly coated and glossy. Taste and adjust with a little extra pepper if needed. Serve immediately so the romaine stays crisp and the avocado retains its creamy texture.
Notes
- Whisk the dressing until completely smooth for the best emulsion.
- Keep the dressing chilled if you prefer a firmer texture.
- Slice vegetables just before serving to maintain crunch.
- Adjust acidity with extra vinegar or lemon if needed.
- Store dressing separately to prevent soggy greens.