| Ingredients: 2 Clove(s) smashed garlic clove 1 roughly chopped shallot 2 Tablespoon(s) or shoyu tamari 2 Tablespoon(s) vinegar, balsamic 2 Tablespoon(s) red or white vinegar, red wine 1 Tablespoon(s) miso paste (white) 1 Tablespoon(s) sugar, brown 1/2 Cup(s) (grapeseed, veg, canola) oil, vegetable 2 Tablespoon(s) oil, toasted sesame 2 Tablespoon(s) white or black, toasted sesame seeds |
Directions:
All-purpose miso-sesame vinaigrette is great on a simple or elaborate salad. Try drizzled on an iceberg wedge, over sliced leftover steak, chicken or tofu, or on grilled seafood, served hot or cold. It's especially good with grilled salmon and spicy greens like watercress, mizuna, or arugula. 1. Combine garlic, shallot, tamari, vinegars, miso, and sugar in a blender and blend on high speed until homogenous. 2. With blender running on medium speed, slowly drizzle in the grapeseed oil. 3. Transfer to a lidded jar. Stir in sesame oil and seeds with a spoon. Dressing can be stored in refrigerator for up to 3 weeks. |