hearts of romaine with creamy miso dressing

from modern vegetarian kitchen

this recipe is so good! i loved it. it’s a creamy, light, with savory japanese flavors. it was fun to dip the lettuce in dressing directly, something a little different. i made a few adjustments, i used little gem lettuce because i like it more than romaine and they now carry it at trader joe’s. i also hardly used any oil, i drizzled and pureed just enough it for it to get creamier, but it wasn’t more than a couple tablespoons. i also think the parsley added almost nothing here. this would be really good on a salad with some japaneese inspired toppings like carrot and edamame.

4 ounces soft tofu

3 tablespoon cider vinegar

3 tablespoons freshly squeezed lemon juice

1 tablespoon mellow white or barley miso

2 teaspoons crushed garlic

2 teaspoons peeled and finely chopped gingerroot

2 teaspoons umeboshi paste

1 teaspoon honey

1 cup extra-virgin olive oil

1 tablespoon finely chopped fresh parsley

2 heads romaine lettuce, trimmed of outer tough leaves down to their hearts

1. In a blender, combine the tofu, vinegar, lemon juice, miso, garlic, ginger, umeboshi paste, and honey. Purée until creamy. Add the oil in a slow, steady stream and blend into a thick, smooth sauce.

2. Pour the vinaigrette into a small serving bowl and garnish with parsley. Place the bowl in the center of a large platter. Separate the leaves from the lettuce hearts, arrange them around the bowl, and serve.

YIELD: 6 SERVINGS