How to cook
Wash the salads and dry them carefully. Cut them into quarters.
The peeled and washed radishes are cut into thin slices. Cut the onion diagonally into thin slices. The carrots are cut into thin and long strips.
In a small saucepan pour about 180 ml of water, which we put on low heat to boil. Add the miso paste and mix gently.
Leave it to cool. Add the chopped carrot to it to marinate. In a dry pan, briefly bake sesame seeds and chili powder.
Add vinegar, salt, sugar, and pepper to the cooled and dissolved paste.
Stir until the ingredients dissolve.
Arrange the salads in serving plates. Sprinkle with seeds, finely chopped onions, arrange radishes, and chopped carrots. Just before serving, sprinkle the green salad with olive oil and miso dressing.
Tip: In the original recipe the salad is Romana, but you can serve it with other varieties of salads.
The green salad with miso dressing is a very successful dish.