Sesame Miso Vinaigrette

Sesame Miso Vinaigrette

Info

Rating
Calories
589.0
Protein
3.0
Sodium
655.0
Fat
59.0

Description

Like the best dressings, this is good on so much more than greens: Drizzle it on roasted sweet potatoes, brush it onto broiled eggplant, or toss it with cold soba or udon noodles. Use it to marinate mushrooms before grilling them to make Juicy Bella . Look for miso paste in the refrigerated section of natural food stores and Asian markets. If you can find South River brand, made in Massachusetts, snap it up; it's the best I've tasted outside Japan.

Ingredients

1 tablespoon sesame seeds
2 tablespoons white miso
2 tablespoons toasted sesame oil
1/2 cup rice vinegar, preferably unseasoned
6 tablespoons neutral vegetable oil, such as canola
2 to 3 teaspoons honey
Sea salt

Directions

  1. Sprinkle the sesame seeds into a small skillet over medium heat. Cook, shaking the pan frequently, until the sesame seeds have darkened and become fragrant, just a few minutes. Immediately transfer them to a plate to cool; if you leave them to cool in the pan, they can burn.
  2. Use a fork to whisk the miso and sesame oil in a small jar fitted with a lid until smooth. Add the vinegar, vegetable oil, sesame seeds, and honey, close the lid tightly, and vigorously shake to emulsify the dressing. Taste and add more honey if desired, plus salt, and shake again. Store it in the refrigerator for up to 2 weeks.

Tags

    Quick & Easy Salad Dressing Vinegar Honey Sesame Sesame Oil
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