Iceberg Wedge with Miso-Poppy Dressing

Ingredients

• Miso-poppy dressing: ¼ cup white miso
• 1 tbsp + 1 tsp honey
• 1 tsp yellow mustard
• 1 tsp onion powder
• 1 tbsp kosher salt
• ⅓ cup distilled white vinegar
• Zest of ½ lemon
• 2 tbsp lemon juice
• ⅓ cup aquafaba (from one 15-oz can of chickpeas)
• 1 cup neutral oil (canola or sunflower)
• 1½ tsp poppy seeds
• Salad: 1 head iceberg lettuce, cut into 4 wedges
• 6–8 radishes, thinly sliced on a mandoline
• 2 scallions, thinly sliced into rounds
• 1 cup parsley leaves

Recipe

1. Make the dressing: blend miso, honey, mustard, onion powder, salt, vinegar, lemon zest, lemon juice, and aquafaba in a blender on medium-high for 10 seconds.
2. With the blender running, slowly stream in the oil to emulsify. Once incorporated, add poppy seeds and pulse once or twice to distribute. Refrigerate until ready to use.
3. Arrange iceberg wedges on a platter or individual plates. Spoon a generous amount of dressing over the wedges.
4. Scatter radishes, scallions, and parsley over the top and serve immediately.