Green Salad with Walnut and Bean Dressing

Kurumi Miso Aé


Preparation info

  • Difficulty


  • Serves


Appears in

An American Taste of Japan

An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

This salad is a delightful combination of crisp greens and crunchy nuts with an aromatic bean-paste dressing. Serve this with any meal–Oriental or Occidental.


Salad Dressing

  • 1 teaspoon mirin (syrupy rice wine)
  • ¼ teaspoon superfine sugar
  • tablespoons aka miso (dark fermented bean paste)
  • 2 tablespoons rice vinegar
  • 1 tablespoon cold water
  • 2 tablespoons walnut oil
  • ¼ cup coarsley chopped walnut meats
  • 1 small head romaine lettuce, about ½ pound
  • 3-4 tablespoons finely chopped scallion (green part only)


In the top of a double boiler, combine the syrupy rice wine, superfine sugar, and dark bean paste. Stir over medium heat until glossy and bubbly (about 2 minutes). Remove the pan from the heat and stir in the rice vinegar and water. Place the pan over a bowl of ice, or chill in the refrigerator until no longer warm. With a whisk, beat in the walnut oil.

In a clean, dry skillet, dry-roast the walnut meats for 20–30 seconds, or until the oil just comes to the surface, making the nuts appear a bit shiny. Stir the nuts into the salad dressing.

Wash the lettuce well, then spin or pat dry. Tear into bite-size pieces. Place the chopped scallion greens in a small bowl of cold water and let them sit for 2–3 minutes before draining. Pat the scallions dry. Toss the lettuce and scallions together, then mound them in a large bowl or on individual plates. Spoon some walnut and bean dressing over the lettuce and scallions and serve at once.