‘Kismet’ Wedge Salad

In Kismet: Bright, Fresh, Vegetable-Loving Recipes, from which this recipe is adapted, Sara Kramer and Sarah Hymanson write that this salad is “the star of the show” at their Kismet Rotisserie restaurants in L.A. The first time we made it, we immediately understood why: It’s simple — a wedge salad with radishes, scallions and a poppy-seed dressing — but fabulous. Way better than you’d figure based on those components. That's because that poppy-seed dressing, which gets an umami boost from white miso, is amazing.

The recipe makes a lot of dressing — about enough for 10 servings or more. The leftover dressing can be kept in the fridge for several days, but as the book notes, it tastes best on day one. Want to make half a recipe? We find that using an immersion blender works well for that. The reason we didn’t simply cut the recipe in half is that doing so may not work so well in a regular blender (depending on your blender).

Meanwhile, the recipe asks you to open a can of chickpeas in order to use the aquafaba (the liquid they’re in). Here are some ideas for using the actual chickpeas:

• Make half a recipe of Amazing Cheater Hummus

• Make Yogurt Soup with Orzo and Chickpeas

• Use them in Crimean Beef Stew (you’ll need one more can), in place of the dried chickpeas

• Make Ottolenghi’s Chickpeas and Swiss Chard with Yogurt

• Drain them, toss them in a little olive oil and roast them till they’re crispy on the edges, and toss them on top of the salad

Serves 4, with lots of extra dressing.

Ingredients

1/4 cup / 60 grams white miso

1 tablespoon plus 1 teaspoon honey

1 teaspoon yellow mustard