Friday, April 4, 2008

Spring Salad for Dinner

salad, originally uploaded by mysterybridgers.

This beautiful spring salad couldn't be more simple. It has salad mix and grated baby carrots from the farmer's market, red pepper, a boiled egg and my signature miso salad dressing.

We may have already posted the recipe for a perfect boiled egg, but it is worth repeating.

Perfect boiled egg:

Put 4 eggs in a small pot and just cover with water. Bring to a rolling boil, then turn off the heat, cover the pot, leave the pot on the burner and set the kitchen timer for 10 minutes. After those 10 minutes, replace the water in the pot with cold water and let it sit for a few minutes. Then peel and enjoy the perfect boiled egg!

Miso Herb Salad Dressing (makes roughly 4 large salad servings depending on how much dressing you like):

1/4 cup spring water
1 tablespoon light miso (I used chickpea miso)
1 tablespoon extra virgin olive oil (we are addicted to Bariani brand olive oil and if you can get it this is the best choice--they will do mail order)
chopped herbs of your choice (this time I used a wonderful mint/oregano hybrid herb from the farmer's market and thyme--chives would also work great)
lemon juice to taste (I used about 2 tablespoons)

Dissolve the miso in 1/4 cup cold water, add olive oil, chopped herbs, and lemon juice and mix together. Spoon over salad.

This dressing is also excellent on a baked potato instead of butter!

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