Salad Hijau dengan Saus Yuzu Miso

Instructions

1. Gather all the ingredients.
2. Add 2 Tbsp white miso to the mason jar.
3. Add 3 Tbsp rice vinegar (unseasoned), 2 Tbsp yuzu juice (extract), 1 Tbsp mirin, and 2 tsp sugar.
4. Whisk it all together until the miso is completely dissolved. Then, gradually add 6 Tbsp neutral oil while whisking.
5. Check the taste, and add ⅛ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper to taste. Set aside. You can keep the dressing in the refrigerator for up to a week.
6. Cut 1 head romaine lettuce widthwise into 1-inch strips. Julienne 1 carrot (I used a julienne peeler).
7. Peel 2 Persian cucumbers, alternatively leaving the skin, to create a stripe pattern. Then, cut it into ½-inch round pieces.
8. Thinly slice 2 red radishes. Remove the top part of 8 sugar snap peas (insert the knife on the curved edge side and open to remove the top).
9. Cut 1 avocado in half and remove the seed. Peel off the skin and slice the avocado.
10. Thinly slice ¼ red onion. Wash the cherry tomatoes. Prepare all the salad ingredients.
11. Now assemble the salad. For the first layer, place bulky ingredients (romaine lettuce, cucumber, avocado) in the bowl. Then, add the layer of medium size ingredients (carrots, red onion), distributing evenly. Lastly, garnish the top layers (red radishes, sugar snap peas) and arrange the salad by tucking in some ingredients from the top layers while pulling out the bottom layer. Drizzle the dressing right before you serve and toss it all together. Enjoy!