Recipe: Kumquat and Basil Salad with Shiro Miso Dressing

from Pooja Mottl, Pooja’s Way (taken from

Serves 4


3/4 to 1 cup kumquats, very thinly sliced (or 2 cups orange segments)
1/4 to 1/2 head Chioggia radicchio, core removed and thinly sliced
4 cups baby arugula leaves, washed and patted dry
25 large basil leaves (about 6 stems), washed, patted dry, and gently torn
1/2 cup soaked raw organic cashews
Freshly ground black pepper
Hard sheep’s milk cheese (such as Fiore Sardo)

Shiro Miso Dressing:
Juice of 1 orange
3 tablespoons shiro miso or white miso
1 tablespoon mirin
1 tablespoon brown rice vinegar
1/2 teaspoon umeboshi paste
1/2 to 1 teaspoon shoyu
1 to 1 1/2teaspoons fresh squeezed ginger juice



Combine the kumquats, radicchio, arugula, basil, and cashews in a large mixing bowl and gently toss.

Combine all dressing ingredients in a blender with 2 tablespoons water and blend until fully incorporated. Adjust the shoyu and ginger juice to taste, and add more water if a thinner consistency is desired. Transfer the dressing to the mixing bowl and gently toss with the salad to coat the greens evenly.

Divide the salad between 4 bowls and season with pepper and, using a vegetable peeler, garnish with the cheese.

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