A few months back I bought a tub of white miso paste from my local organics store and have used it a few times for fish marinades, which have been really great. My most recent miso experiment has been to make salad dressing with it, and I think Iâ€™ve hit the jackpot with my ingredients! I came up with a flavorful blend of ginger, garlic, and miso that has made my winter salads very happy. Try it for yourself!
Note: this dressing is fairly thick, and works best on hardier lettuces or cabbage. Probably also tasty as a marinade for grilled eggplants or sweet potatoes.
â€¢ 1/2 cup rice vinegar
â€¢ 2 1/2 tablespoons white or yellow miso
â€¢ 1-2 large garlic cloves, peeled
â€¢ 1 tablespoon sugar
â€¢ 2 teaspoons chopped fresh ginger
â€¢ 2/3 cup olive oil
Shred ginger and garlic on a Microplane and put into hand blender cup, or small food processor. PurÃ©e with vinegar, miso, and sugar. With hand blender or processor running, gradually pour in olive oil; blend until mixture is creamy. Season dressing to taste with salt and pepper. â€“ Rebecca F.
Photo credit: Rebecca Firlik