Citrus Iceberg Salad with Ginger and Lime Miso Dressing
Citrus Iceberg Salad with Ginger and Lime Miso Dressing
Servings: 8 people
Ingredients
- 1 medium sized head of iceberg lettuce – about 8 cups chopped all together
- 6-8 different kinds of citrus- I used blood oranges tangelos and Cara Cara Navel oranges
- ⅓ cup roasted pine nuts
Dressing:
- 6 tablespoons olive oil
- 2 tablespoons white miso paste
- 2 cloves of garlic – grated
- 1 tablespoon fresh ginger – grated
- The juice and zest of 1- 2 limes or 3 tablespoons lime juice
- 2 tablespoons rice wine vinegar
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon finely diced shallot
Instructions
- Start by cutting up your iceberg. Cut the cabbage in half down the middle. Cut out the hard center stem. Then cut the halves in half so you have 4 quarters. Next, chiffonade the lettuce into thin slices. Be sure to wash and dry the lettuce well before adding into a big bowl.
- Then work on your citrus. Using a small but sharp paring knife, cut the skins off the citrus cutting from the top to the bottom. You want to cut enough of the skin and pith off so that the juicy citrus is exposed. Once you have cut all the skins off,slice them into pretty round disks. This would be cutting them horizontally so the center pith in is the middle of each slice.
- Next mix the dressing together with a whisk. Add the pine nuts and dressing and toss together. Then I like to lay the salad out onto a long narrow serving platter and top the salad with all your different citrus in a pretty pattern and serve.
Notes
With love & salt,
Emily
