When chef Mariela Alvarez developed this salad for Public Records in Brooklyn, she flavored her creamy vegan Caesar dressing with mellow chickpea miso, sweet-tart lemon juice, and maple syrup. Here, we’re tossing jewel-toned chicories in the umami-laden dressing, and toasting walnuts in it, too, for a salty-sweet crunch. Use a white or chickpea miso here; they’re fermented for less time than funkier red misos and won’t overpower the dish.
Ingredients
Directions
Make Ahead
Store prepared dressing in an airtight container in refrigerator up to 3 days. Bring dressing to room temperature and stir before using.
Notes
Look for white miso and chickpea miso in the refrigerated section of the produce department of your local supermarket or Asian grocery store.