Shredded Un-Chicken Salad

1 tablespoon sesame oil or extra-virgin olive oil
1 clove garlic, minced
2 - 3 tablespoons honey
2 tablespoons miso
4 tablespoons brown rice vinegar
1/2 cup / 120 ml sesame oil or extra-virgin olive oil
1/2 cup / 120ml water

4 generous handfuls of a mix of thinly sliced lettuce, endives, radicchio, micro sprouts

1 small bunch of cilantro, de-stemmed
1 bunch of green onions, thinly sliced
1 watermelon radish or carrot, very thinly sliced
1 large handful of toasted peanuts or nut/seed mix
serve with: hardboiled egg, broiled tofu, etc

In a small saucepan, heat the 1 tablespoon of oil over medium heat. Stir in the garlic, and gently sauté for a minute or so. Whisk in the honey, miso, and vinegar. Simmer for a minute or two, and remove from heat. Whisk in the sesame oil and then the water, gradually, to taste. Let cool a bit, and set aside.

Rinse and dry the lettuces, cilantro, and green onion well - all in the same salad spinner. If you’re not making the salad immediately, you can store this in a jar, refrigerated. When ready to serve, toss everything with as much dressing as you like, before tossing in a bunch of peanuts and/or seeds. Add whatever protein you like to make a meal of it.

Serves 4-6.

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