It’s funny how much changes when you get old and have a baby. Just a few years ago, we used to spend Friday nights sitting outside at happy hours or out dancing until 2am. Currently, my favorite Friday night tradition is getting takeout from my favorite Fremont restaurant – Revel.
They are not vegan-friendly in the least, and there are really only two dishes we can even eat there. But those two dishes are perhaps my favorite in all of Seattle. Every week I get the same thing, and every week I look forward to it. We always start with the hearts of palm salad – spinach, peanuts, hearts of palm, and smoked lentils topped with a tangy miso dressing.
Miso is an ingredient that I don’t use very often, but I’m really interested in using more. Everything I make with it I love, and I’m hoping to make more miso sauces and broths for your guys in the future!
Recently, I decided to overhaul our budget so that we can start adding a bigger percentage of our income to savings. In order to cut back on our restaurant spending, I decided to try making the famous Revel salad myself…
I changed a few things from the original, but it was really the dressing I was trying to capture. This is definitely the new favorite dressing in our house, and I have already used our entire tub of miso in less than two weeks!
Spinach Salad with Miso Dressing
Prep Time: 2 minutes
Cook Time: 0 minutes
Ingredients (2 servings)
For the dressing
- 1 tablespoon white miso paste
- 1 tablespoon mirin (cooking wine)
- 1 tablespoon rice vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon coarse ground mustard
For the salad
- Spinach leaves
- 1 Granny Smith apple
- 1/4 cup dry roasted peanuts
Whisk all ingredients together.
Drizzle over salad, and serve!
I love that this dressing is a little bit thicker than a traditional vinaigrette. It is absolutely packed with flavor, so a little goes a long way!
Going forward, I plan to keep a jar of this in my refrigerator (for up to a week per batch), so that I have it ready to shake up and drizzle whenever I can get my hands on some greens.