I have been cheating on Andrew with walnuts. We recently acquired a massive bagful and despite my efforts and doctor’s orders not to chew, I’ve found myself munching on them incessantly. By the handful. This isn’t of course a bad thing; I take protein where I can get it and walnuts are packed with omega 3 fatty acids [research suggests omega 3’s lower risks of high blood pressure, coronary artery disease, strokes and breast, colon and prostate cancers] and are an excellent source of antioxidants, yum. So what’s the problem? Too much of a good thing is never great, and besides, when life gives you walnuts the opportunities are endless.
I tend to keep a lot of fresh greens in my kitchen and a lot of dried grains and beans in my pantry to have at my disposal. When I was living in New York, I worked a few blocks from the wonderful and comprehensive Union Square Farmer’s Market, where I spent too many hours wandering and sampling the boundless varieties of apples and lugging home massive bags of discount pears for juicing at the end of the evening. It was glorious. Washington, DC has a fairly similar Eastern Market by Capital Hill, but living in Dupont Circle, the Dupont Circle Fresh Farm Market on Sunday mornings (though dainty by comparison) is much more convenient. And so I stock up on the essentials [kale, spinach, broccoli, carrots etc.].
With all of this being said, I made an incredible salad and an even more incredible dressing. The salad pictured is a hodgepodge of raw kale, broccoli, green beans, mushrooms, celery & chickpeas all tossed with a creamy, creamy (and a bit salty) raw walnut miso dressing. I’ve featured it on the salad, but it can be used as a sauce for soba noodles, mixed with rice, tossed into a stir fry.. It’s critical to have a pantry staple, and this dressing provides the versatility (and servings) to be used multiple times, multiple ways. Go nuts..
Raw Walnut Miso Dressing [serves 8]
1/2 cup walnuts
1/4 cup coconut oil
1 medium clove garlic, peeled
2 tablespoons mellow white miso paste
1 tablespoons white wine vinegar
1 teaspoon agave
1/4 cup+ warm water
sea salt, to taste
Using a high speed blender or food processor, puree the walnuts, oil, garlic, miso paste, vinegar, and agave. Add the warm water a bit at a time until the dressing is the consistency of a heavy cream. Taste and add salt if you think it needs it.
Nutritional Information (per serving)
122 calories, 3g carbohydrates, 12g fat, 2g protein