Serves 4 People


  • 4 Small Heads of Baby Romaine
  • 1 Cup of Cherry Tomatoes
  • 4 Slices of Prosciutto
  • 1 Bunch of Steamed Asparagus, ends trimmed, cut into 1 inch pieces
  • Miso Ginger Dressing (recipe below)
  • Micro Greens (optional)
  • Maldon Salt

Miso Dressing

  • 1 TB Grated Ginger
  • 3 TBs. Miso Paste
  • 1/3 Cup of Fresh Lemon Juice
  • ¼ Cup of Low Sodium Soy Sauce
  • 1.5 Cups of Olive Oil

Method for Miso Ginger Dressing

Peel the ginger and then grate finely on a micro plane (if you don't have a micro plane or fine grater, you can chop up extremely fine into a pulp). Squeeze the lemons and set the juice aside. Place the ginger and miso into a food processor, turn on and mix thoroughly. Add the lemon juice and soy sauce and blend again.
Slowly add the olive oil with the motor running. The dressing will thicken. If it becomes too thick, add small amounts of warm water until desired consistency is reached. Taste and add salt as needed. 

To Plate

Make sure that the baby gem is thoroughly washed and dry; use only the nice center leaves.
Cut the tomatoes in half, and cut the asparagus into bite size portions.
In a mixing bowl toss the gem with a little of the dressing, place on plate. 
Pull apart the prosciutto and add to the salad, add the tomatoes and asparagus and drizzle the salad with a little more dressing, garnish with micro greens, and sprinkle with the Maldon salt.