A simple salad that can be served with a myriad of meals. Made with minimal ingredients and ready in about 20 minutes.
½ cup neutral oil
2 tablespoons light miso
1 tablespoon maple syrup
Pinch of salt, as needed
½ head radicchio
3 to 4 handfuls of baby arugula
1 tablespoon toasted sesame seeds
- Heat a cast-iron grill pan or skillet over medium heat. Cut the citrus and place, cut-side down, in the hot skillet. Sear until charred. Remove from the heat and let cool. Once cooled, squeeze the juice into a measuring cup.
- Take ¼ cup of that juice and place it in a jar with a lid. Add in the oil and maple syrup. Shake vigorously until well combined, and the miso has broken down. If your miso is a thick paste, I’d recommend using a blender instead. Taste and add salt if needed.
- Remove the core of the radicchio and remove the leaves. Tear any larger leaves in half but leave the smaller leaves intact. Place in a bowl along with the arugula. Drizzle with a bit of the dressing and sprinkle the sesame seeds on top. Toss until everything is well coated, adding more dressing as needed.
- Extra dressing will keep, sealed, in the refrigerator for up to a week. Serve the salad immediately as the arugula will begin to wilt.
For the citrus, you will probably end up with more juice than you need. Use it for something else or multiple the dressing to accommodate the juice (which is what I typically do).
Also, don’t skip toasting the sesame seeds. The flavor is much different and would really be missed.
Keywords: greens salad, bitter greens salad