Miso-Glazed Burdock with Red Lettuces

Ingredients

• 0.5 pound burdock (2 roots)
• 0.5  optional: lemon 
• 3 tablespoons vegetable oil; peanut oil preferred 
• 4 servings pepper freshly ground
• 1 tablespoon miso dark red
• 2 tablespoons rice-wine vinegar 
• 4 servings salt 
• 1 tablespoon sugar 
• 0.3 cup walnut halves 
• 4 cups water 
• 10 cups torn lettuces red such as lolla rosa, oak and leaf (not radicchio) loosely packed
• 10 cups torn lettuces red such as lolla rosa, oak and leaf (not radicchio) loosely packed

Equipment

• bowl
• sauce pan
• oven
• whisk
• pie form

Directions

1. Preheat the oven to 40
2. Spread the walnuts in a pie pan and toast for about 6 minutes, or until fragrant.
3. Squeeze the lemon into a medium saucepan and add the water, 1 tablespoon of the sugar and a pinch of salt. Peel the burdock under cool running water.
4. Cut it into 1/4 -inch slices on a sharp diagonal, adding the slices to the lemon water as you work. Bring the water to a boil and cook the burdock over moderately high heat until al dente, about 30 minutes.
5. Drain and let cool slightly, then stack the slices and cut them into thin matchsticks.
6. Return the burdock to the saucepan.
7. Add the remaining 2 teaspoons of sugar, 1 teaspoon of the rice-wine vinegar and 1 teaspoon of the miso. Cook over moderately high heat, stirring, until glossy, about 2 minutes.
8. Transfer the burdock to a plate and let cool.
9. In a small bowl, whisk the remaining 2 tablespoons of rice-wine vinegar with the remaining 2 teaspoons of miso until dissolved.
10. Whisk in the oil and season with salt and pepper.
11. In a large salad bowl, toss the lettuces, walnuts and burdock.
12. Add the dressing, toss again and serve immediately.
13. Make Ahead: This recipe can be prepared through Step 3 up to 1 day ahead.