Meatless Monday: Grilled Tomatoes and Miso Salad Dressing

I think I forgot to mention on my last post how excited I was to be featured on FoodPress last week!  It was awesome and also really weird/exciting to see how many people were reading my blog–that I presumably don’t know.  Yay!

Today is Meatless Monday, but because we are headed home to my parents’ house for Thanksgiving break tomorrow, it was a Meatless-And-We-Have-To-Eat-All-The-Leftovers-Before-We-Go-Monday.  Which ended up really well–we grilled some veggies, and had a bit of leftover soup and some fennel and cucumber salad with miso dressing.  I love when a leftover day surprises me by being delicious along with efficient.

Grilled Tomatoes

  • Tomatoes, halved
  • Salt and pepper to taste
  • 1 T parmesan cheese each half

This is a very easy side dish: halve the tomatoes, sprinkle with salt, pepper, and parmesan cheese, and grill on medium-high heat (cover closed) for about 15 minutes until soft and blackened, rotated once 90 degrees.  Coming from a girl who refused to eat tomatoes for the majority of her life, you can trust me when I say these are delicious.

As promised, I tried a new vegetable this weekend:

Fennel!  I decided to try putting into an Asian-style salad, because I was craving raw veggies and I wanted to try a miso dressing.  However, I tried a bite of uncooked fennel and it was…not my favorite.  Yeckk–licorice!

I knew I’d have to cook it.  Fritz wasn’t home and (I’m ashamed to admit this) I don’t know exactly how to work our gas grill.  I tried to turn it on but I got scared that it was going to blow up in my face when I couldn’t get the ignite button to work (Fritz told me later it’s broken) and I could smell gas pouring out all around me.  I decided to go with the stove top.

You can use all the parts of the buffalo fennel, but I decided to use the bulb.  I cut it into four thick slices and sautéed it in a dash of olive oil.  Once it was cooked, I cut out the core and sliced the rest for my salad.  Other salad ingredients were iceberg lettuce, cucumbers, and grated carrots.

To top it off, I tried a miso dressing.

Miso Salad Dressing

  • 1/4 C white miso
  • 1/4 C water
  • 2 T citrus champagne vinegar
  • 2 T low sodium soy sauce
  • 3 T tahini

Combine all the ingredients (don’t add extra salt!), and whisk until blended.  You can add water until it is the consistency you like.

I have to admit that I was not a huge fan of the salad, but generally I don’t like salad much anyway (wouldn’t life be so much easier if it was my favorite food?).  I wanted to get rid of some iceberg lettuce we had, though ideally I’d rather use any other lettuce, especially baby greens or spinach.  I don’t like what my high school friend used to call “lettuce bones” in iceberg lettuce.  The fennel was significantly more delicious after I cooked it–sweeter and more like a mild onion, with only a hint of licorice.  I can definitely see myself using it to top turkey burgers or in place of onions in some recipes.  It just didn’t blow me away the way I’d hoped.

The miso dressing was good–salty, but not overwhelming.  I think I’d really love it in a spinach salad!  I have some left that I’m going to bring home and test out on my little sister, Jordi.  She’s a connoisseur of all things Asian, so I’ll let you know what the experts say.

On a happier note, I wrapped all the Christmas presents for my family to leave at home during Thanksgiving–Fritz and I will be in Canada visiting his parents this year and I won’t get another chance to drop ’em off.  Impressed?

Henry thought they were for him.  And his belly.

1 Comment

Filed under Sauces, Side Dishes

One response to “Meatless Monday: Grilled Tomatoes and Miso Salad Dressing

  1. jordi

    Hahahahahahaha! perfect!

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