Go Back
tomato corn salad qith miso anchovy dressing on oval plate with a napkin
Print

Tomato Corn Salad with Miso Anchovy Dressing

Course Side Dish
Cuisine Japanese
Keyword Salad
Total Time 10 minutes
Servings 1 serving as main salad, 2 servings as side salad

Equipment

  • Electric Blender

Ingredients

CREAMY MISO ANCHOVY DRESSING (yield 3/4 cup)

  • 3 tablespoons white miso
  • 2 fillets anchovy
  • 1/2 ounces shallots (2 tablespoons finely chopped shallots)
  • 1 garlic clove
  • 1 tablespoon granulated sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons rice vinegar
  • 6 tablespoons extra-virgin olive oil

SALAD

  • 2 tomatoes, cut into wedges
  • 1 ear sweet corn, shuckedand cut off kernels
  • 1/4 shallots, thinly sliced
  • Italian parsley leaves
  • Kosher salt, to taste
  • Freshlyground black pepper, to taste

Instructions

CREAMY MISO ANCHOVY DRESSING

  • Place miso, anchovy, shallot, garlic, sugar,lemon juice, rice vinegar, and olive oil in container of electric blender.Cover and process to puree until smooth.

SALAD

  • Put tomatoes, corn, shallots, parsley, and croutons in a bowl, add a couple spoons of dressing and toss gently. Adjust seasoning to taste with salt if needed. Serve freshly ground black pepper on top.