Shio Koji Ricotta Green Grape Salad Recipe

Make miso-shio koji ricotta

In a medium bowl, add 1 cup whole-milk ricotta. Whisk in 1 tablespoon white miso paste until smooth. Add 1 teaspoon shio koji, 1 tablespoon lemon juice, and 1 teaspoon honey; whisk to combine. Slowly drizzle in 1 tablespoon extra-virgin olive oil while whisking so the mixture becomes silky. If the ricotta is very thick, whisk in up to 1 tablespoon cold water to loosen to a spreadable, spoonable consistency. Season with 1 teaspoon freshly ground black pepper. Taste and adjust: add a pinch more shio koji or 1/2 teaspoon lemon juice if you want more umami or brightness.

Prepare grapes

Wash and dry 2 cups green grapes. If grapes are large, halve them lengthwise; leave small grapes whole. Transfer to a bowl and set aside.

Slice fennel and shallot

Trim the fennel bulb, remove core if tough, and very thinly slice (use a mandoline if available) to yield about 1/2 cup. Peel the small shallot and thinly slice into rings or fine half-moons. Place fennel and shallot in a small bowl and toss with a pinch (about 1/8 tsp) of the kosher salt to soften for 5 minutes, then squeeze gently to remove any excess moisture.

Prepare greens and herbs

Rinse and spin-dry or pat dry 4 cups mixed bitter greens. Pick and coarsely chop enough fresh dill to make 2 tablespoons of leaves. Place greens in a large serving bowl and sprinkle 1 teaspoon lemon zest and 1/2 teaspoon freshly cracked black pepper over them.

Dress salad components lightly

Add the grapes, fennel, and shallot to the greens. Spoon about half (or to taste) of the miso-shio koji ricotta over the salad in dollops, reserving the remainder for serving or additional creaminess. Gently toss the salad with your hands or tongs just enough to distribute ricotta and combine flavors without breaking grapes. Taste and add up to 1/4 teaspoon kosher salt if needed.

Toast and season pepitas

Place a small skillet over medium heat. Add 1/2 cup raw pumpkin seeds and 1 teaspoon neutral oil; toast, stirring frequently, 3–5 minutes until seeds are aromatic and begin to brown. Remove skillet from heat and immediately stir in 1 teaspoon togarashi powder and 1/2 teaspoon toasted sesame oil to coat seeds. Spread seeds on a plate to cool so they remain crisp. Sprinkle with 1/4 teaspoon flaky sea salt while still slightly warm.

Assemble and serve

Transfer dressed salad to a platter or individual plates. Dot additional spoonfuls of the ricotta mixture across the top for presentation. Scatter the cooled togarashi pumpkin seeds over the salad. Finish with a light drizzle of extra-virgin olive oil if desired and a final small pinch of flaky sea salt. Serve immediately.