I wish I had taken step by step pictures, I am sorry, I will try to remember next time. Actually it had not occurred to me to even share a recipe until I sat down to lunch and my partner, who had sausage and tater tots cooked in bacon grease, said oh wow that salad looks really tasty. I knew I had to share if his bacon fat drenched tater tots left him with food envy!
Early this morning I prepared a miso dressing. It is basically the following ingredients, shaken hard until mixed in a small jar.
Miso paste, about 2 tbs
Rice Wine Vinegar about 3tbs
Soy sauce 1tsp, do not overpower the miso.
minced garlic, 2 cloves (for good measure)
Olive oil infused with ghost peppers, did not smell so spicy but it has a kick. Olive oil to Rice wine Vinegar= 1/3 Always use more acid than oil.
As you shake this you will sometimes notice it gets pasty and thick like peanut butter. No worries, just add a little more vinegar and oil, ensuring that the vinegar is at a 3:1 concentration to oil.
*You can use regular olive oil or even sesame oil if you do not like spice.
I left that to marinate together for several hours.
I took a frozen piece of Nice crusty bread. Any kind of glutenin (chewy) bread works. Sorry if you are intolerant I do not think gluten-free bread makes as good of croutons, but you can try. I grilled it in a pan with some browned butter and cut it up as it defrosted to crisp it up. I laid out a bet of greens and then got good and fancy!!
Step one spiral slice carrots, I used the purple ones with the orange center. They are just pretty to look at.
I chopped some celery, and sliced some cucumbers and then took scissors and cut a scallion up. Yeah like paper cutting scissors my favorite kitchen tool these days.
I then plated up a nice bed of baby greens with plenty of spinach. I tossed the celery and scallions randomly, but placed the carrot ribbons and cucumbers strategically. I then added the croutons. I also added some spicy almonds and cranberries. The final ingredient was supposed to be millet, but I accidentally pulled couscous out of the freezer. I heated it up quick in a pan on the stove, I do not own a microwave so when I heat stuff up it is stove top or oven reheat.
The final touch was to drizzle the miso dressing over the salad and toss some Himalayan Pink Salt in a crystalline form. If you have never used salt for texture, you are missing out!