After boozing and indulging over the weekend on Gili Air, Tim and I were craving a big healthy salad... we remembered loving the crispy sesame and panko crusted chicken from this recipe, but I wanted to switch up the dressing a bit. I decided to go with a ginger, miso and carrot dressing like the ones they sometimes put on those little crunchy salads at Japanese restaurants.
Good choice. This dressing is fresh, zingy and pretty. It's also easy; everything is just thrown into the food processor or blender and whizzed up. We served it on a salad of mixed lettuce, cucumber, tomato, cilantro and sprouts. I had wanted to add avocado, too, but mine wasn't quite ready for prime time. Next time... would be good with edamame, too. Tim requested some pickled veggies for the next salad. Perhaps radishes?
