-1-2 inch piece of fresh ginger, coarsely chopped
-2 T. white miso
-3 T. tahini
-1/2 c. water
-3 T. fresh lemon juice
-5 oz. baby Asian salad mixed greens with mizuna (or use your mizuna with lettuce and/or other greens)
-1 sm. radish, sliced into 1/8-inch-thick rounds
-1 carrot, cut into 2-inch-long slender sticks
-2 green onions (white part only), chopped
For the dressing, place ginger, miso, tahini, water and lemon juice in a blender and blend until completely smooth. The consistency should be similar to cream.
Strain the dressing through a fine sieve to remove ginger fibers.
For the salad, divide greens among serving plates. Arrange radish and carrot on top, then sprinkle with scallions.
Drizzle one to two tablespoons of dressing over each salad and serve. Enjoy!