Baby Spinach Salad With Dry Miso Recipe

Prep greens and produce

Rinse baby spinach thoroughly under cold water, then spin or pat dry until leaves are mostly dry. Trim and thinly slice the cucumber into half-moons (use about 1/2 cup), thinly slice radishes, and slice scallions on the bias. If using nuts, toast them lightly in a dry skillet until fragrant and roughly chop.

Place the dried baby spinach in a large mixing bowl. Add sliced cucumber, radishes, and scallions. Toss gently to combine and set aside while you make the dressing.

Sprinkle the toasted sesame seeds and chopped nuts over the salad just before dressing to keep them crunchy.

Make toasted dry miso powder (if you don't have it)

Heat a small nonstick skillet over medium heat. Crumble 1 tablespoon of white miso paste onto a piece of parchment and spread thinly, or, for quicker method, thinly spread a teaspoon of miso onto foil. Toast in the skillet or under a broiler for 1–3 minutes until it darkens slightly and develops a nutty aroma — watch carefully to avoid burning. Allow to cool and crumble into a fine powder using a small mortar and pestle or by rubbing between fingers. Yield: about 1 teaspoon. (You can skip this and use 1 tsp dry toasted sesame + pinch of sugar if necessary.)

Emulsify dressing

In a small bowl or jar, whisk together 1 tablespoon white miso paste, 1 teaspoon mirin, 1 teaspoon rice vinegar, 1 teaspoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon neutral oil, and 1/2 teaspoon honey until smooth. Add 1 tablespoon hot water and continue whisking to loosen the mixture into a pourable dressing. Stir in the 1 teaspoon toasted dry miso powder and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning: add salt sparingly if needed (miso and soy are already salty).

If you prefer a thinner dressing, add up to 1 more teaspoon hot water, whisking between additions, until desired consistency is reached.

Transfer dressing to a small pourer or keep in the jar. Shake or whisk briefly before using if it has been sitting.

Just before serving, drizzle about 2–3 tablespoons of the dry miso dressing over the salad (start with 2 tbsp; reserve the rest). Toss gently but thoroughly to coat the spinach and vegetables evenly.

Taste and add more dressing, a pinch of salt, or extra pepper if desired. Sprinkle remaining toasted sesame seeds on top and serve immediately.