Rooftop salad, miso mustard dressing

Name: Rooftop salad, miso mustard dressing recipe
Yield: 4
Ingredients: 150ml extra virgin olive oil; 1/4 cup (60ml) apple cider vinegar; 1 tsp white (shiro) miso; 1 tsp wholegrain mustard; 150g mixed salad leaves; 1 cup mixed herbs (fennel fronds, dill, chives, parsley, basil are all good options); 1/2 cup edible flowers

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by Jo Barrett

Apr 01, 2021

Serves 4, as a side.

150ml extra virgin olive oil
1/4 cup (60ml) apple cider vinegar
1 tsp white (shiro) miso
1 tsp wholegrain mustard
150g mixed salad leaves
1 cup mixed herbs (fennel fronds, dill, chives, parsley, basil are all good options)
1/2 cup edible flowers

Method

1.

To make the dressing, pour the oil and vinegar into a small jar. Add the miso and mustard, along with a good pinch of salt and a generous amount of freshly ground black pepper. Secure the lid and shake well.
2.

Arrange the leaves on a large serving platter. Place some herbs and edible flowers between the leaves.
3.

Lightly season the salad with some salt and lightly dress the salad (this helps to keep the leaves vibrant). Serve the remaining dressing alongside for those who prefer a little more.