Grilled Caesar Salad with Yellow Miso Paste

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 10
Calories 276, total fat 19 G., saturated fats 4 G., proteins 12 G., carbohydrates 15 G., fiber 3 G., cholesterol 61 mg, sodium 774 mg, sugar 2 G.

Consider this unusual use for yellow miso paste: add it to a classic Caesar salad dressing, replacing the anchovies. The flavor will be just as incredibly deep and rich. For a unique serving, prepare a salad with grilled radicchio and romaine wedges and shrimp, and serve it with a slice of toasted baguette instead of croutons.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/3 cup yellow miso paste
3 cloves garlic, grated
Zest and juice of 3 lemons
3/4 cup extra-virgin olive oil
1.5 cups finely grated Parmesan (about 60 g)
2 hearts of romaine lettuce
1 head of radicchio
450 g shrimp (21/25), peeled, deveined and tailed
Half a French baguette

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: miso (soybean paste), garlic, lemon, Parmesan cheese, romaine lettuce, radicchio, shrimps, baguette

Cooking the dish according to the recipe:

In a bowl, combine miso, garlic, lemon zest, and lemon juice with 2/3 cup olive oil until smooth. Stir in 1/4 cup water to thin the dressing. Add 1 cup Parmesan and toss to distribute evenly. Season with salt and pepper to taste.
Preheat a large grill pan or outdoor grill to medium-high heat. Cut the Romaine lettuce and radicchio into quarters lengthwise, securing each piece at the stem end. Brush the Romaine lettuce and radicchio generously with the miso Caesar dressing. Grill until the outer leaves are lightly charred, about 3 minutes. Don't overcrowd the grill; cook in batches if necessary.

Toss the shrimp with 1 tablespoon of olive oil and season lightly with salt and black pepper. Grill until lightly charred on both sides and cooked through, 3-5 minutes total. Transfer to a bowl and toss with 2 tablespoons of the dressing.
Brush the baguette slices with the remaining olive oil and sprinkle generously with salt and pepper. Place cut-side down on the grill and grill until lightly charred and heated through, about 3 minutes. Cut into 4 equal pieces.
To assemble, divide the roasted Romaine and radicchio among 4 large plates. Place an equal amount of shrimp on each plate and sprinkle with the remaining Parmesan cheese. Serve with toasted bread and the remaining Caesar dressing.

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