I can’t really explain what sort of diet Chris and I have been on lately. I suppose it isn’t a diet, rather it’s just a newer way of eating that we’ve had to implement.
The basic premise is that we try to eat as light and as healthy as possible during the week, because the weekend is always a caloric disaster. Pretty simple, right?
I’ve said this a zillion times – the food here in San Francisco is undeniably better than any food in any city I’ve ever lived (or visited for that matter). Maybe that’s a bold statement, but living here for almost a year and a half has given me a little time to audition the city’s food, and it’s true. We take full advantage of it, too. If we aren’t going out with local friends, we’re showing visitors our favorite spots instead.
For example, this past weekend my sis-in-law and her husband were visiting, and we went to Flour+Water (tasting menu!), got ice cream, and had some of the city’s best Ramen, bubble tea, and a slice of a porchetta sandwich – all in two days’ time. Oh, and Nopalito, but that goes without saying when visitors are here.
So, to help both our waistlines and our wallets, we’ve made it a point to try to stay in during the week, and to make really smart choices when we do so. That generally means a lot of vegetarian eating, including a lot of healthy grains, egg dishes, and kale – typically in salad form. Now, some of you may not like kale. I guess that’s understandable, but hopefully there is some sort of green aside from iceberg lettuce that you do like. I’ve become a huge fan of the following mix: kale, shaved brussels sprouts (which I used to despise, but now, they have a sweet spot in my heart), and spinach.
The greens alone create the most perfect trifecta. Sure, I switch them around some here and there, but generally, those are included in the mix. A few sprinkles of shaved coconut, a sprinkle of sunflower or pumpkin seeds, a handful of dried fruit and a couple of chopped apples? You almost have the best kale/whatever green salad you want that you could ask for.
But one thing’s missing. One thing of utmost importance. One thing to bring it all together, to make a salad seem like so much more than a salad. And that’s this dressing. I promise you, it is so totally worth a search for the miso paste (or a click here for a bulk version). Salty and tangy, it pairs nicely with toasty sesame oil, and the slight sweetness added by agave nectar (or even honey) makes a perfectly balanced dressing. I’m sure it would be great on things other than salad, but for me, it begs to be tossed into the mixture I described above.
The fact that I’m writing about salad dressing for an entire blog post should be proof enough that this is an amazing dressing, but if you need one more urging, I’ll say it again. This here, friends, is an a-ma-zing dressing.
Miso, Carrot, & Sesame Dressing
Adapted from Bon Appetit, makes 1 1/2 cups
toss this dressing over a mixture of greens (we prefer kale, any kind) and add whatever you like. We make a habit of eating the following combo: kale, shredded coconut, raisins, fresh chopped apples, and a handful of nuts/seeds. If you use kale or any other sturdy green, give the dressing time to settle into the salad. You can even make it the night before for a lunch salad, and with kale at least, there’s not wilty action.
p.s. – I usually double this recipe and the dressing will last for a week or two, as long as your ingredients are fresh.
time commitment: 10 minutes
1/2 c white miso
5 T canola oil
1/4 c finely grated peeled carrot
2 T finely grated peeled ginger
2 T unseasoned rice vinegar
1 T roasted white sesame seeds, optional
2 t toasted sesame oil
2 t honey or agave nectar
Place all ingredients plus 1/4 cup water in a resealable container. Cover and shake vigorously until well combined. Add more water to thin out, if desired.