Saladsbonappetit4.4
Grilled Summer Salad With Creamy Miso Dressing
A luxuriously creamy and bright dressing made with aquafaba, miso, and crunchy poppy seeds makes a star out of summer produce.
👥 4 Servings👤 Samin Nosrat📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●bowl
- ●cutting board
📝 Preparation Steps
1
Dressing
2
Blend ¼ cup strained aquafaba (from one 15-oz. can chickpeas), 1 Tbsp. Dijon mustard, and 3 Tbsp. apple cider vinegar in a medium jar with an immersion blender until frothy. With the motor running, gradually stream in ¾ cup vegetable oil, blending until smooth and emulsified. Add 2 garlic cloves, coarsely chopped, 2 tsp. finely grated lemon zest, ¼ cup fresh lemon juice, ¼ cup sugar, 3 Tbsp. white miso, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. onion powder, ¼ tsp. celery seeds, and remaining 1 Tbsp. apple cider vinegar and blend until dressing is smooth and creamy, then stir in 2 Tbsp. poppy seeds. (Alternatively, you can make the dressing in a regular blender if you don’t have an immersion blender.) Do Ahead: Dressing can be made 4 days ahead. Cover and chill.
. Dijon mustard1 Tbsp. apple cider vinegar, divided4 Tbsp. finely grated lemon zest2 tsp. white miso3 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tspKosher salt. onion powder1 tsp. poppy seeds2 Tbsp
3
Salad and Assembly
4
Prepare a grill for medium-high heat. Combine 3 ears of corn, husked, and 8 oz. shishito peppers in a large bowl. Drizzle 2 Tbsp. extra-virgin olive oil over and turn to coat; season with kosher salt. Grill corn, turning often, until charred all over, 10–⏱️ 12 minutes. Transfer to a cutting board; let sit until cool enough to handle.
ears of corn, husked3. shishito peppers8 oz. extra-virgin olive oil2 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tspKosher salt
5
Meanwhile, grill peppers, turning often, until softened, about ⏱️ 5 minutes; transfer to a large bowl.
6
Cut kernels from corn cobs and add to bowl with peppers; discard cobs. Add 1 avocado, thinly sliced, ½ bunch cilantro, tough stems removed, 8 oz. cherry tomatoes, halved, ½ cup thinly sliced raw or pickled red onion, and ½ cup dressing to bowl (save remaining dressing for another use) and toss to coat. Taste salad and season with more salt if needed.
avocado, thinly sliced1. cherry tomatoes, halved8 oz
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...