July 31, 2013 • Nancy Wolfson-Moche

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This summer breakfast salad is notable for its dressing: substantial and sweet yet not too spicy.

serves 2-4

INgredients

For the salad (note: any mix of field greens will do)

1 small head red and/or green oak lettuce

1 bunch upland cress

1 small head butter lettuce

1 small bunch mizuna

2-3 chives

For the dressing:

1 large carrot

1 small shallot

2 Tablespoons chopped ginger

1 Tablespoon sweet white miso

2 Tablespoons rice vinegar

1 Tablespoon toasted sesame oil

1/8 cup grape seed oil

2 tablespoons maple syrup or brown rice syrup

2 Tablespoons chopped basil

1/8 cup water or more as needed

Process

Wash the field greens and chives well.

Dry, tear them into bite-size pieces and place in bowl.

Chop the chives and scatter them on top of the greens.

For the dressing                                                                                   Note: you can make the dressing the day before. The dressing will keep for up to 5 days, refrigerated.

Wash the carrot and basil well. Scrape any tiny hairs and dark spots off carrot surface and chop roughly.

Peel and chop the shallot and ginger.

Chop the basil.

Place carrot, shallot and ginger in the blender until finely chopped.

Add the miso, vinegar, sesame oil, grape seed oil, maple syrup, basil and water and blend well. Dressing should be thick, but you can add more water for a thinner, smoother consistency.

Spoon the dressing over the salad.