Kumquat and Basil Salad with Shiro Miso Dressing | CUESA

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Kumquat and Basil Salad with Shiro Miso Dressing


Pooja Mottl, Pooja’s Way

This recipe was demonstrated for CUESA’s Market to Table program on March 16, 2013.
Serves 4


¾ to 1 cup kumquats, very thinly sliced (or 2 cups orange segments or supremes)
¼ to ½ head Chioggia radicchio, core removed and thinly sliced
4 cups baby arugula leaves, washed and patted dry
25 large basil leaves (about 6 stems), washed, patted dry, and gently torn
½ cup soaked raw organic cashews
Freshly ground black pepper
Hard sheep’s milk cheese (such as Fiore Sardo)

Shiro Miso Dressing
Juice of 1 orange
3 tablespoons shiro miso or white miso
1 tablespoon mirin
1 tablespoon brown rice vinegar
½ teaspoon umeboshi paste
½ to 1 teaspoon shoyu
1 to 1½ teaspoons fresh squeezed ginger juice


1.    Combine the kumquats, radicchio, arugula, basil, and cashews in a large mixing bowl and gently toss.

2.    Combine all dressing ingredients in a blender with 2 tablespoons water and blend until fully incorporated. Adjust the shoyu and ginger juice to taste, and add more water if a thinner consistency is desired. Transfer the dressing to the mixing bowl and gently toss with the salad to coat the greens evenly.

3.    Divide the salad between 4 bowls and season with pepper and, using a vegetable peeler, garnish with the cheese.

Photo courtesy of Pooja Mottl.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »