A good dressing can absolutely transform any salad to greatness. It is the fundamental flavour maker and can often be the binder to disjointed taste combinations within a salad.
I love umami and am always looking to incorperate it into a dish which is why I love miso dressings. My wife's favourite vegetable has got to be asparagus and she adores rich avocados and the acidity in tomatoes cutting through them. It was only natrual that I had ot throw them all together with one of my favourite dressings for this simple and delicious spring salad.
This salad is great on its own or a main or as a side to a piece of grilled salmon or roast chicken breast. Generally I prefer to use red miso when I'm cooking as it packs more flavour and has a bigger umami hit however the more subtle and sweeter white miso is more suitable in a salad dressing. Feel free to expirement and use whichever you prefer.
1 avocado
1 bunch of aparagus
350g tomatoes
150g gem lettuce
Miso dressing
1 tbsp white miso
1 tsp Dijon mustard
1 tbsp cider vinegar
2 tbsp extra-virgin olive oil
ground black pepper
1 avocado
1 bunch of aparagus
350g tomatoes
150g gem lettuce
Miso dressing
1 tbsp white miso
1 tsp Dijon mustard
1 tbsp cider vinegar
2 tbsp extra-virgin olive oil
ground black pepper