Miso Green Goddess Wedge Salad

The Miso Green Goddess Wedge Salad by Three Sisters Executive Chef Joey Edwards wowed guests in 2024 with bright flavors and beautiful presentation. Enjoy a fresh start to your meal – or the perfect light bite – at home by following the recipe below!

Little Gem Lettuce Wedge, Miso Green Goddess Dressing, Pickled Shallots, Crispy Country Ham, Edible Flowers and Fresh Herbs

Serves 4

Miso Green Goddess Dressing

Ingredients:
2 cups fresh herbs (equal parts mint, dill, cilantro, chives)
¼ cup freshly squeezed lemon juice
2 Tablespoons sesame or white miso
1 egg yolk
1 small clove garlic
¼ teaspoon salt, plus extra to taste
½ cup olive oil

To make:
Place the herbs, lemon juice, miso, egg, garlic and salt into a blender or small food processor and puree until smooth. With the machine running, slowly stream in the olive oil. Taste and adjust salt as needed. Refrigerate in an airtight container until ready to use (will last up to 3 days).

Pickled Shallots

Ingredients:
2 shallots, peeled and thinly sliced into rounds
1 teaspoon salt
¼ cup rice wine vinegar
¼ cup water
1 Tablespoon sugar

To make:
Place the shallots and salt in a small bowl, toss to coat well and set aside for 10 minutes. Meanwhile, prepare a bowl of ice water. Place the salted shallot into the bowl of ice water and set aside for 15 minutes. Remove the shallot from the water and pat dry on paper towels. Place the shallots in a small, lidded jar and set aside.

Place the vinegar, water and sugar in a small saucepan set over medium heat until the sugar dissolves, 2 to 3 minutes. Pour the liquid over the shallots, cover and refrigerate 24 hours before using.

Lettuce and Crispy Ham

Ingredients:
2 cups vegetable or other neutral oil
4 ounces thinly sliced Benton’s Country Ham, chopped
2 heads little gem lettuce, halved
½ cup chopped fresh herbs, any combination of mint, dill, cilantro, chives
½ cup edible flowers, arugula, daikon, watercress, mustard

To make:
Place the oil in a medium, high-sided, deep saucepan set over medium-high heat and bring to 350°F. Carefully lower the ham into the oil and gently stir. Cook until the oil stops aggressively bubbling and the ham is crispy, 3 to 5 minutes, depending on the thickness of the slices. Use a slotted spoon to transfer to a paper towel lined plate to drain. Set aside until ready to use.

Wash the lettuce and thoroughly dry on a tea towel. The leaves must be dry, or the dressing will not absorb into the leaves. Once completely dry, cut each half in half again. Use a pastry brush to paint the cut side of the lettuce with the dressing, making sure to get the dressing between the leaves so the lettuce is thoroughly dressed.

To serve:
Place the painted lettuce on serving plates and top with pickled shallots, fried country ham, fresh herbs and edible flowers. Serve immediately.

Craving more delicious dishes from Blackberry Mountain? Check out two additional top recipes from the Mountain in 2024: Thai Mussels and Sweet Potato Coconut Soup.