Miso elevates the umami-rich Caesar salad to new heights, making this dish a must-try. Instead of using traditional yolks to mix the dressing, this recipe uses mayonnaise, which not only provides a creamy texture but also removes the concern about raw eggs. The miso paste substitutes for mustard and Parmesan in the dressing, while familiar ingredients like garlic, anchovy, and Worcestershire sauce envelop the crinkly romaine leaves, topped with a heaping of Parmesan and crunchy croutons. An additional advantage: Vegetarians can omit the anchovy fillet because miso offers sufficient salty richness to the dressing.
Ingredients:
– 0.5 cup mayonnaise
– 0.25 cup white miso
– 2 tablespoons olive oil
– 2 cloves garlic, finely chopped
– 1 anchovy fillet, finely chopped
– 1 teaspoon white wine vinegar
– 0.5 teaspoon freshly ground black pepper
– 0.25 teaspoon Worcestershire sauce
– 8 cups chopped romaine lettuce
– 0.5 cup grated Parmesan cheese
– 0.25 cup croutons
Instructions:
1. Whisk together mayonnaise, white miso, olive oil, garlic, anchovy, white wine vinegar, pepper, Worcestershire sauce, and 3 tablespoons of water in a large bowl.
2. Add chopped romaine, Parmesan cheese, and croutons, and toss well.
3. Serve immediately.
Tips: This salad pairs excellently with proteins such as salmon, shrimp, or chicken to make it a more substantial meal.
