A French Classic Salad Meets MisoA miso twist on the traditional Nicoise salad, finished with a miso-based dressing that brings out a rich and savoury flavor.
《Preparation》Trim the ends of the green beans and boil until tender. Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes, or until fork-tender. Drain and set aside to cool to room temperature.
Wash and dry the lettuce, then tear into bite-sized pieces. Halve the green beans, cherry tomatoes and potatoes. Cut the anchovy fillets in half. Cut the cucumber into small pieces. Chop the boiled eggs into wedges. Lightly flake the tuna.
In a small bowl, whisk 《A》 together.
Arrange all ingredients on a big plate and drizzle with miso dressing.
Product used in this recipe
Enjuku Koji Miso 26.4 oz (750 g)
Our Enjuku Kouji Miso has been our best-selling miso in Japan for over 30 years. The Miso has a bright beige in color, and has a perfect balance of umami and sweetness. Powerful flavor with a long and complex finish gives very versatile cooking use for many miso soup recipes.
Our Enjuku Kouji Miso has been our best-selling miso in Japan for over 30 years. The Miso has a bright beige in color, and has a perfect balance of umami and sweetness. Powerful flavor with a long and complex finish gives very versatile cooking use for many miso soup recipes.
Mayumi joined Hikari Miso Co., Ltd. in 2024. Ever since, she has been creating miso recipes for international targets. With experience living in Belgium and Australia, she puts effort into creating recipes incorporating local ingredients and culinary culture.
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