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Say hello to a super satisfying, super filling salad, aka the Super Salad. With grilled chicken, crispy spiced chickpeas, veggies, feta, and a creamy tahini-miso ranch dressing, this dinner salad recipe pivots from summer to winter with ease.
I developed this recipe when I was freelancing for the food magazine I worked at before I got hired on. I was tasked with creating a salad for two, full of flavor with fresh ingredients. I, of course, wanted to impress, so I spent quite a while trying to get this salad right. I modeled the dressing after this incredible miso caesar-ish dressing from a since-closed restaurant in my hometown. The specific taste memory of this dressing is long gone, but I remember a few key flavors. I knew it had mellow white miso and was very dill-forward. I made the dressing as best I could remember, but it just wasn’t there yet. A few tablespoons of tahini did the trick, and voila!, a new dressing baby was born—Herby Tahini-Miso Ranch.
I actually recreated the recipe years ago (to perfection) but never wrote it down. *Face palm* Did you know Jacques Pepin keeps a notebook of every menu he’s ever made? Other food people keep notebooks filled with every meal they eat, whether in a restaurant or at home. I want to be like this. I’ve tried to be like this. I’m tired of forgetting great meals and recipes I’ve created because I FAILED TO WRITE THEM DOWN AGAIN. I’ll remember! I tell myself.
[tasty-recipe id=”39098″]
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