Umami Caesar Salad
Servings
3
to 4servingsTotal time approx.
20
minutesHere’s a twist of the traditional Caesar salad, with an umami vinaigrette made with miso. A quick recipe for a meal or lunch ready in 20 minutes.
Ingredients
- Salad
3 slices of bread (such as whole wheat or sourdough)
2 tablespoons olive oil
2 hearts of romaine lettuce
4 mini cucumbers (Lebanese cucumbers)
⅓ cup capers, drained
1 small store-bought cooked chicken
- Dressing
⅓ cup plain Greek yogurt
⅓ cup mayonnaise
¼ cup miso paste
¼ cup grated Parmesan cheese parmigiano reggiano
1 teaspoon Dijon mustard
2 tablespoons lemon juice (approx. 1 lemon)
1 clove garlic, minced
Instructions
- Prepare homemade croutons. Preheat the oven to 375F and position the rack in the middle.
- Using your fingers, roughly tear the 3 slices of bread into pieces about 1 inch in size and place on a baking sheet.
- Drizzle with 2 tablespoons of olive oil. Season with salt and pepper and toss to coat the bread pieces evenly. Bake in the oven for about 10-13 minutes, or until golden brown and crispy.
- Meanwhile, prepare the dressing. Combine all the dressing ingredients in a bowl: ⅓ cup plain Greek yogurt, ⅓ cup mayonnaise, ¼ cup miso paste, ¼ cup grated Parmesan cheese, 1 teaspoon Dijon mustard, 2 tablespoons lemon juice, and 1 clove minced garlic. Season lightly with salt and generously with black pepper. Mix well.
- Prepare the salad. Slice the lettuce and mini cucumbers. Debone the chicken and roughly chop the chicken meat into pieces.
- Assemble. In a large bowl, place the sliced lettuce, sliced cucumbers, chicken pieces, capers, and homemade croutons. Pour the dressing over and toss well to coat.
- Serve and garnish with additional Parmesan cheese (optional).
