Spring Farro Salad with Charred Scallion-Miso Dressing
Come for the salad, stay for the dressing.
Welcome to the second installment of Big Salad Energy Month! Meet the star of the show: Charred Scallion-Miso Dressing. This whack-bang-full-of-flavor dressing combines yellow or red miso—we’ll get to a mini miso primer later—lots of ginger, garlic, toasted sesame oil, honey, rice wine vinegar, and canola oil with finely chopped charred scallions. And, lemme tell ya, this punchy, umami-packed, little number is good on just about anything.
It’s stunning draped over cold wedges of iceberg + bay shrimp & diced cucumber, tossed with cabbage for a mayo-free slaw, or used to liven up leftover rotisserie chicken, salmon, or roasted veggies. Over the next four months, I’m developing 90ish recipes for the Diaspora Co. Cookbook, and after long, long cook days, my saving grace is versatile dressings and sauces that’ll tantalize with a simple drizzle or spoonful. The last few Sundays, I’ve whipped up a batch of this dressing, and it’s truly been a life saver.
But, let’s dial up the Big Salad Energy, shall we? Yes, this dressing is a meal prep MVP, but, this time of year, it truly shines in a sunny, springtime farro salad. Paired with blistered asparagus and snap peas, English peas, basil, and a generous smattering of store-bought roasted sesame seeds, this salad is ready for any picnic, BBQ, or any warm-weather, afternoon gathering. (Plus, it’s mayo-free, so you don’t have to worry about it sitting out.)
This recipe is for paid subscribers. If you’re looking for some free Big Salad Energy, check out these recipes from the From Head to Table archives: Beet Salad with Feta & Za’atar-Sesame Crispies, My Two Go-To Everyday Salads, Grilled Summer Squash with Harissa-Walnut Dressing, and Smoky Broccoli & Cabbage Salad with Green Tahini Yogurt.
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