Raspberry Miso Dressing on a Summer Salad

July 6, 2011

Author Notes: A lot of what I cook tends to be pretty in your face with strong flavors, spice, and often a cook it all day and like it approach ... not so here. This salad is light, delicate, dare I say - kind of girly? It's also a snap to make. The recipe makes more dressing than you need for this salad (unless you make a giant not so girly salad :-), so you can enjoy it again on something else - maybe a girly piece of baked fish? - aargersiaargersi

Food52 Review: Summer's bonniest berry is the star of this salad, making appearances in the dressing and as a garnish. Mellow white miso makes raspberry vinaigrette new again, and pretty pistachios give the salad a kick of salt. It's a long, hot summer, but this dish makes light work of dinner and will keep both you and your kitchen cool.Lauren Utvich

Serves: 2



  • 6 ounces raspberries
  • 1/2 cup white wine vinegar
  • 1/4 cup white miso
  • 1/8 teaspoon ground white pepper
  • 1/2 cup grape seed oil
  • 1 tablespoon fresh mint leaves
  • 1 teaspoon honey


  • 1 head butter lettuce (or other delicate green leaf lettuce)
  • 6 ounces raspberries
  • 1/2 cup toasted pistachios - roughly chopped
In This Recipe


  1. Bring 6 oz raspberries and vinegar to a simmer in a small saucepan. Turn the heat off and let them sit for a few minutes. When they have cooled, strain the vinegar - mash gently on the solids to get all of the raspberry flavor out, leave the seeds behind. Put all of the dressing ingredients in the blender and mix them. Taste for salt - I didn't add any but you might like it saltier. Chill the dressing.
  2. Wash and gently tear the lettuce. Toss it very gently with dressing and half the remaining raspberries. Put the salad in a serving dish and sprinkle the pistachios and the rest of the rapberries on top.
  3. Kinda make you want to drink pink champagne doesn't it?

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