Miso-Sesame Vinaigrette That’s Good on Anything
This all-purpose miso-sesame vinaigrette is great on a simple salad with lettuces and fresh vegetables, such as cucumbers, tomatoes, sliced onions, radishes, jicama or grated carrots, or in this Chicken and Cabbage Salad. Try it 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.
- Total:
- Serves: 1 person
Ingredients
- 2medium garlic cloves, smashed with the side of a knife
- 1small shallot, roughly chopped
- 2tablespoons shoyu or tamari
- 2tablespoons balsamic vinegar
- 2tablespoons red or white wine vinegar
- 1tablespoon light miso paste
- 1tablespoon dark brown sugar
- ½cup grapeseed, vegetable or canola oil
- 2tablespoons toasted sesame oil
- 2tablespoons toasted white or black sesame seeds
Instructions
Step 1
Combine garlic, shallot, shoyu, vinegars, miso and sugar in a blender and blend on high speed until homogenous. (Alternatively, mash garlic and shallots in the bowl of a large granite or marble mortar and pestle into a fine paste using the pestle, then stir in the shoyu, vinegars, miso and sugar.)Step 2
With the blender running on medium speed (the liquid should form a vortex but not jump up and splatter on the walls of the blender), slowly drizzle in the grapeseed oil. (If using a mortar and pestle, slowly drizzle in the oil as you stir vigorously with the pestle.)Step 3
Transfer to a lidded jar. Stir in the sesame oil and sesame seeds with a spoon. Dressing can be stored in the refrigerator for up to 3 weeks. Shake well before using.