Japanese Spring Greens Salad with Seared Shrimp

Pat the peeled and deveined large shrimp dry with paper towels. Season them with 1/4 tsp fine sea salt and 1/4 tsp black pepper, tossing to coat evenly. Heat 1 tbsp neutral oil in a skillet over high heat until wisps of smoke appear. Sear the shrimp in a single layer for 90 seconds per side until they curl into tight C-shapes with rosy-golden edges.

In a small bowl, dissolve the white miso paste in the yuzu juice and rice vinegar, stirring until no lumps remain. Whisk in the toasted sesame oil and 1/4 tsp fine sea salt. The dressing should be pale gold, thin enough to drizzle, and taste umami-forward with a citrus zing.

Arrange the mixed spring greens on a serving platter. Scatter the halved sugar snap peas and shaved radishes over the greens, distributing them evenly so every bite will have crunch.

Drizzle two-thirds of the miso-yuzu dressing over the vegetables and toss gently until the greens glisten with a light sheen. Arrange the seared shrimp over the top in a single layer, then spoon the remaining dressing directly over the shrimp so each piece is lightly coated.

Sprinkle the toasted white sesame seeds over the entire salad. Serve immediately while the shrimp are still warm against the cool, crisp greens — the temperature contrast should be noticeable in the first bite.