Miso Caesar Dressing
Miso Caesar Dressing is a tasty way to simplify and amplify caesar salad—with just 7 ingredients. No anchovies, no food processor, no fuss!
Servings: 3
Calories: 461kcal
Ingredients
For the dressing (makes ½ cup):
- 3 tablespoons mayonnaise
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice (about ½ a large lemon)
- 1 tablespoon white miso paste
- 1 teaspoon dijon mustard
- 1 garlic clove (finely minced)
- Black pepper (to taste)
For the salad:
- 12 ounces romaine lettuce (romaine hearts ideal)
- ⅓ cup grated Parmesan cheese (or to taste)
- ½ cup roasted cashews (salted cashews make this salad super tasty, but unsalted cashews work well too)
- ½ cup wonton chips (store-bought, or make them using our recipe!)
Instructions
- In a medium bowl, add the mayonnaise, olive oil, lemon juice, miso paste, dijon mustard, garlic, and black pepper. Whisk until the dressing is smooth and emulsified.
- When you’re ready to serve the salad, prepare your salad greens. After washing, pat the leaves with a clean kitchen towel or run them through a salad spinner to remove excess moisture. To cut them, I usually slice them vertically along the rib 1-2 times and then I stack up a bunch of leaves and chop them into ½-inch (1.25cm) lengths so you get a chopped salad texture.
- To a large serving bowl, add the chopped lettuce, cashews, parmesan, wonton chips, and dressing. Toss to coat, and serve immediately.
Notes
Dressing will keep in the refrigerator for up to 1 week.
Nutrition
Calories: 461kcal | Carbohydrates: 20g | Protein: 10g | Fat: 40g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 20g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 484mg | Potassium: 466mg | Fiber: 4g | Sugar: 3g | Vitamin A: 9987IU | Vitamin C: 9mg | Calcium: 154mg | Iron: 3mg