Description
If you think salads are just for summer, feast your eyes on this beautiful toss-up.
Ingredients
Scale
For the miso vinaigrette:
- ¼ cup white miso
- ¼ cup fruity vinegar
- 2 tbsp water
- 1 tsp granulated sugar or brown sugar, or more to taste
- ¼ cup canola or vegetable oil
For the salad:
- 1 small head frisee, pulled apart into individual tendrils
- 1 small head escarole, leaves torn in large bite-size pieces
- 1 small head Castelfranco radicchio
- 2 to 3 heads green and/or red Belgian endive, some spears, some cross-cut
- 1 small head red radicchio or Treviso radicchio
- 3 Fuyu persimmons, sliced in 6 to 8 wedges each
- 1 to 2 avocados, chunked
- 2 to 3 cooked small beets, sliced thin
- ¼ cup pepitas, or more to taste
Instructions
For the miso vinaigrette:
- Make the vinaigrette, whisking together the ingredients in a small bowl. Taste and add more vinegar or sugar to taste.
For the salad:
- Toss the frisee and escarole with a couple of tablespoons of dressing. Arrange them on a platter or in a large salad bowl with the remaining greens.
- Scatter with persimmons, avocados, beets, and pepitas. Drizzle with more of the dressing and serve.