Spring onions + little gems with miso dressing
I have four or five green salads I make on rotation, and this is one of them. I am not a fan of raw onions of any sort, so when I want the flavour of spring onions without the punch, I use the trick below and soak them in iced water for about 10 minutes, which also crisps them up.
- Duration
- Prep - Up to 1 hr Cook - 5 mins
- Serves
- 2 - 4
Ingredients
For the salad
- 1 bunch spring onions
- 4 little gem lettuces, washed
- 4 radishes
- 1 small bunch mint, leaves picked
- 1 small bunch coriander, leaves picked
- Salt and black pepper
- 2 tbsp toasted sesame seeds
For the dressing
- 3 tbsp white miso
- 2 tbsp extra virgin olive oil
- 1 unwaxed lemon, juice and zest
- Salt
Quick pickle the spring onions
Cut the spring onions into thin slices and put them in a small bowl filled with iced water. Leave to soak, crisp and mellow for at least 10 minutes and up to an hour.
Prepare the little gems + radishes
Prepare the little gems by snapping off and discarding any wilting leaves and cutting the rest into thin wedges through the root. Use a mandoline or a knife to slice the radishes thinly.
Make the dressing
Mix the miso with the lemon zest and juice and the olive oil. Add a pinch of salt, then taste and balance, adding more miso, lemon, oil and salt until the dressing tastes right, remembering that it will taste less punchy once it hits the leaves.
Assemble + serve
Drain and pat dry the spring onions and put most of them in a serving bowl with the lettuce, radishes and most of the herbs. Drizzle with the dressing, toss, then finish by sprinkling with the rest of the spring onions, herbs and the sesame seeds.
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