Miso dressing adds saltiness and umami to delicate spring greens and veggies. Complement this mix of complexity and brightness with a chardonnay.
- 4 Persian cucumbers
- 6 radishes
- 2 cups Snap Peas
- 2 oz. Pea Shoots
- 1 tbsp. Korean Chili Flake
- 1 tbsp. White Miso
- 1 tbsp. soy sauce
- 2 limes, juiced
- 2 tbsp. sesame seeds
- 2 tbsp. neutral oil
- Salt to taste
- Radish microgreens to garnish
- Furikake to garnish
In a medium bowl, combine chili flake, miso, soy sauce, lime juice, sesame seed, and neutral oil. Whisk vigorously to combine, and season to taste with salt.
Chop the cucumbers into ¼ inch pieces, the radish into wedges, and the snap peas in half. Add to the dressing, along with pea shoots, and toss well. Let marinate for about 10 minutes.
To serve, transfer salad to a plate, and garnish with radish microgreens and a generous sprinkle of furikake.
Furikake is a savory Japanese condiment that is typically made with toasted sesame seeds, nori, dried herbs, salt and sugar.