This recipe was first published on the Epicurious website in 2007. It was used in a Bangkok Salad, in which fried wonton wrappers and romaine lettuce were tossed in the miso dressing. No need for fried wontons. I think it’s excellent on any mix of greens, especially during winter, when lettuces need all the help they can get. I’ve substantially reduced the amount of raw garlic used in the original recipe.
Ingredients
1/3 cup rice vinegar
2 tablespoons white or yellow miso
½ tsp garlic, crushed
1 Tbl sugar
2 tsp chopped fresh ginger
½ cup olive oil
Instructions
Purée vinegar, miso, garlic, sugar and ginger in a blender. With the machine running, gradually pour in 1/2 cup olive oil; blend until mixture is creamy. Season dressing to taste with salt and pepper.
Sesame Miso Salad Dressing
Chef Jeanne Valenta contributed this recipe to the Cook’s Gazette for an earlier article on bento boxes. It’s particularly good on hearty greens and steamed vegetables.
Yield: approximately 3⁄4 cup
Ingredients
1 Tbl white miso
1 Tbl tahini
1 Tbl agave
1⁄3 cup apple cider vinegar
1⁄4 cup orange juice
1⁄4 cup olive oil or grapeseed oil
2 tsp sesame oil
2 tsp toasted sesame seeds
Minced ginger or chili paste (optional)
Instructions
In a bowl, whisk the miso, tahini and vinegar together to loosen it up and then add agave and orange juice. Add in the minced ginger or chili paste, if using. Stream in the oil and add in the sesame seeds. Add salt and pepper to taste.