I’m not usually one to rave about green salads—I like them, but typically eat them out of obligation rather than craving. However, Frankie Gaw’s Arugula and Kale Salad with Balsamic Miso Scallion Vinaigrette is a simple, rave-worthy salad.
Based on a salad he enjoyed at Hi Tops bar in San Francisco (one of my favorite SF bars) this salad features crispy roasted kale chips mixed with arugula for a delightful texture contrast.
The real star is the dressing – a heavenly mix of balsamic vinegar, white miso, honey, and homemade scallion oil (pureed mix of scallions and grapeseed oil, heated and sieved). I could drink it straight from the container.
Topped with a sprinkle of parmesan and scallions, it’s the perfect side salad for any summer meal.
Book: First Generation page 34
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: Parmesan
Pricey Ingredients: —
Hard-to-find: —
Recipe not online.
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