Grilled Ribeye & Moromi Miso Caesar with radishes & herbs

Ingredients: Moromi Miso Caesar Dressing (Serves 2)

5 cloves garlic

Juice and zest of one lemon

1 whole egg + 1 egg yolk

1 tbsp capers

2 tbsp Moromi Red Sendai Miso

2 tbsp nutritional yeast or parmigiano Reggiano

1 tsp Moromi fermented hot sauce

2 tsp Moromi shoyu

1 C avocado oil

1/2 C extra vrgin olive oil

pinch sea salt

Preparation:

Place all ingredients except oil into a food processor and blend until all ingredients are incorporated, approximately 30 seconds, then slowly drizzle in oil until it's gone. Set aside. Dressing will keep for at least a week in the fridge.

Ingredients: Ribeye (Serves 2)

12oz Bone in Ribeye

2 Tbsp Moromi Shoyu

One Tbsp coarsely cracked pepper

One Tbsp coarse sea salt

Preparation:

Season rib at least half an hour before cooking. Grill to desired doneness. Set aside to cool to room temp. Combine 1/2 good crunchy lettuce like romaine, iceberg or other head lettuce, one large bravo radish sliced or similar amount other radishes (1/2 C total), and herbs (1/2 C mixed and roughly chopped, chives, parsley, tarragon and dill). Toss greens with enough dressing to well coat leaves and divide into two plates, top with sliced steak, herbs, radishes and a generous cracking of black pepper. Enjoy!