Recipe: Kumquat and Basil Salad with Shiro Miso Dressing
from Pooja Mottl, Pooja's Way (taken from CUESA.org) Serves 4
3/4 to 1 cup kumquats, very thinly sliced (or 2 cups orange segments) 1/4 to 1/2 head Chioggia radicchio, core removed and thinly sliced 4 cups baby arugula leaves, washed and patted dry 25 large basil leaves (about 6 stems), washed, patted dry, and gently torn 1/2 cup soaked raw organic cashews Freshly ground black pepper Hard sheep’s milk cheese (such as Fiore Sardo)
Shiro Miso Dressing: Juice of 1 orange 3 tablespoons shiro miso or white miso 1 tablespoon mirin 1 tablespoon brown rice vinegar 1/2 teaspoon umeboshi paste 1/2 to 1 teaspoon shoyu 1 to 1 1/2teaspoons fresh squeezed ginger juice
Combine the kumquats, radicchio, arugula, basil, and cashews in a large mixing bowl and gently toss.
Combine all dressing ingredients in a blender with 2 tablespoons water and blend until fully incorporated. Adjust the shoyu and ginger juice to taste, and add more water if a thinner consistency is desired. Transfer the dressing to the mixing bowl and gently toss with the salad to coat the greens evenly.
Divide the salad between 4 bowls and season with pepper and, using a vegetable peeler, garnish with the cheese.