18 minutes
A delightful combination of smoky, tangy, and savory flavors that come together perfectly in this salad.
cups
White Miso Paste, heaping
tablespoons
Coconut Palm Sugar
teaspoons
tablespoons
tablespoons
teaspoons
teaspoons
tablespoons
Kosher Salt, optional
teaspoons
Safflower Oil, for blistering
to taste
Shishito Peppers
0 oz
to taste
Frisee, white and light green parts only, torn into bite-size pieces
0 oz
Gomasio, for garnish
to taste
1. Prepare the Dressing
In a blender, combine the silken tofu, white miso paste, coconut palm sugar, unseasoned rice vinegar, fresh lemon juice, minced garlic, minced fresh ginger, peanut oil, and kosher salt (optional). Blend until smooth and creamy.
2. Char the Shishito Peppers
Heat a generous amount of safflower oil in a large cast-iron skillet over high heat. Add the shishito peppers in a single layer, making sure not to overcrowd the pan. Cook for about 4 minutes, shaking the pan occasionally, until they are charred and tender. Transfer to a baking sheet lined with a paper towel and sprinkle with kosher salt.
3. Assemble the Salad
Lightly toss the torn frisée with a bit of the creamy miso-ginger dressing in a medium bowl. On each serving plate, smear a small amount of the dressing to create a base layer. Place the charred shishito peppers on top, followed by the dressed frisée. Drizzle a little more of the dressing over the salad and finish with a sprinkle of gomasio.
Use a cast-iron skillet or a grill pan to achieve the perfect char on your shishito peppers. Make sure the pan is smoking hot before you add the peppers. This will give them a blistered, smoky flavor without overcooking them. Do not overcrowd the pan; work in batches if necessary.
Start with equal parts miso paste and rice vinegar, then adjust to taste. Grate the ginger finely for a well-distributed flavor. If the dressing is too thick, thin it out with a little water. Taste as you go, and remember that the flavors will develop over time.
Use a salad spinner to dry the leaves completely after washing. Wet lettuce will not hold onto the dressing, which can make your salad soggy.
Serve the salad at room temperature to ensure the flavors are at their peak.
Toasted nuts, such as almonds or walnuts, can add an extra dimension to your salad.
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