Serves 4
½ cup shiro miso (white miso paste)
½ cup orange juice
2 Tbsp granulated sugar
¼ cup rice wine vinegar
3 tsp freshly grated ginger
2 tsp reduced-sodium soy sauce
2/3 cup grapeseed or vegetable oil
4 small heads Boston lettuce, cored, leaves separated
1 bunch (6 to 7) scallions, sliced lengthwise and then diagonally in ½-inch segments
1 bunch (8 to 10) radishes
10 to 12 large basil leaves, chiffonade
2 medium red beets, peeled and sliced into matchsticks
1 bunch carrots, peeled and sliced into matchsticks
freshly ground black pepper
Root Vegetable Lettuce Wraps with Citrus Miso Dressing
Preparation
In a medium bowl, whisk together miso paste, orange juice, sugar, rice wine vinegar, ginger and soy sauce.
Slowly drizzle in oil, whisking as you go, until sauce has emulsified. Set aside.
To Serve
Divide the lettuce leaves, scallions, radishes and basil into individual stacks on four large plates. Add beets and carrots to a large bowl and toss with a ½ cup of miso dressing, adding more as needed, until vegetables are slick and coated. Divide evenly over plates and season with pepper to taste. Serve with small bowls of miso dressing to use for dipping or drizzling over wraps.