Blanching the radishes briefly softens their characteristic sharpness, enabling them to blend seamlessly with the greens and a creamy miso-lemon dressing. If Aleppo pepper proves difficult to find, hot paprika is a good second choice.
Recipe Ingredient Details:
1 bunch Tuscan (lacinato) kale (washed and dried)
3 ounces young pea greens (aka pea shoots), or daikon or bean sprouts
3 baby cucumbers (cut into ¼-inch slices)
1/2 bunch small rainbow radishes (or red radishes)
3 1/2 tablespoons flaxseed oil
2 tablespoons mellow white miso
2 1/4 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon Aleppo pepper or hot paprika
1/4 teaspoon freshly ground black pepper
4 4-ounce fillets cod or other white fish
Remove and discard tough stems from kale. Cut leaves crosswise into ¼-inch strips. Place in a large bowl with pea greens or sprouts, plus cucumbers.
Blanch radishes in a pot of boiling water for about 20 seconds; drain and refresh under cold water. Dry; quarter lengthwise. Add to bowl.
Whisk together oil, miso, lemon juice and zest, Aleppo pepper or paprika, and black pepper until emulsified. Add to salad and toss thoroughly.
Steam fish fillets over boiling water for about 4 minutes, or until opaque. Divide greens among four plates, forming high mounds. Place a steamed fish fillet alongside each. Drizzle any remaining dressing over fillets, and serve at once.
Recipe Additional Notes:
PER SERVING: 282 cal, 12g fat (3g mono, 8g poly, 1g sat), 20mg chol, 17g protein, 26g carb, 5g fiber, 756mg sodium
Tue, 2011-07-19 17:28