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For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient yellow miso paste. A rich Japanese staple used in marinades and soups, it has a distinctive umami flavor without being too overpowering. In this Grilled Caesar Salad with Yellow Miso (Dressing) recipe, the vegetables are grilled to accentuate the flavor of the miso, and the anchovies are omitted so that the miso really shines. It’s the perfect summer party appetizer or a light lunch.
For the dressing, combine the miso, garlic, lemon zest and lemon juice with 2/3 cup of olive oil in a bowl until smooth. Whisk in 1/4 cup of water to thin out the dressing, and then 1 cup of Parmesan. Season with salt and pepper.
Next, preheat a large grill pan or outdoor grill to medium-high heat, and brush the romaine and radicchio liberally with the miso Caesar dressing. Grill until the outer leaves are lightly charred, about 3 minutes. Toss the shrimp with 1 tablespoon of olive oil and sprinkle with salt and pepper. Grill until slightly charred on both sides and just cooked through, 3 to 5 minutes. Transfer to a mixing bowl and toss with 2 tablespoons of the dressing.
Finally, brush the inside of the baguette with the remaining oil and sprinkle with salt and pepper. Place it cut-side down on the grill and cook until warmed through, about 3 minutes. Cut into 4 equal pieces.
To serve, divide the romaine and radicchio equally among 4 plates. Top on the shrimp and sprinkle with the remaining Parmesan, placing the grilled bread on the side.
Get the Recipe: Grilled Caesar Salad with Yellow Miso
The Chopped Dinner Challenge is a series of recipes showing you how easy it is to cook like a winning Chopped competitor. Every week, FN Dish will showcase a recipe created by Food Network Kitchen that uses at least one of the Chopped basket ingredients from an episode, plus basic grocery goods and simple staples. Consider it your very own Chopped challenge. Just take this frequent tip from the judges: Don’t forget to season!