Ingredients
For the Dressing
- 2 cloves garlic minced (or 4 cloves roasted garlic/confit)
- 1 tablespoon + 1 teaspoon red miso paste
- 1 tablespoon Dijon mustard
- 3 teaspoon lemon juice
- 2 tablespoon aquafaba canned chickpea juice
- 1.5 cups avocado oil
- ¼ cup water adjust as needed
- Kosher salt and black pepper to taste
For the Salad
- 2 tablespoon fried chickpeas
- 1 tablespoon fried capers
- 1 radish thinly sliced
- Flaky salt to finish
- Mixed greens or your preferred salad base optional
Method
Make the Dressing
- Combine garlic, miso paste, Dijon, lemon juice, and aquafaba in a blender or food processor. Process for 30 seconds.
- While blending, slowly drizzle in avocado oil over 3–5 minutes until thick and creamy, scraping down the sides as needed.
- Add water gradually to reach your preferred consistency.
- Season with salt and pepper to taste.
Assemble the Salad
- Dress your greens or salad base with the dressing.
- Top with thinly sliced radish, fried chickpeas, fried capers, and a sprinkle of flaky salt.