Miso Ginger Dressing
Today's the first day of my latest installment of the 30 day grocery budget diary, and I'll be sharing the shopping breakdown with you later today, but since our friend Nathan treated us to yet more freshly caught ahi, and we'll be having sashimi and salad with this dressing for lunch today, I thought it a perfect time to transfer the recipe over to the new blog. It's my twist on the ubiquitous yet mildly mysterious Japanese restaurant orange salad dressing.
Hope you enjoy. :)
Garden Salad With Miso Ginger Dressing
Serves 4 to 6
Time: 20 minutes
FOR THE SALAD:
- a 12 ounce bag of mixed salad greens of choice
- a small carrot, julienned, if you like
- cherry tomatoes
- sliced cucumber
FOR THE DRESSING:
- 2 Tablespoons minced ginger
- 1 medium carrot, peeled and cut into 1/4-inch pieces
- 1/2 a medium onion, peeled and cut into 1/4-inch pieces
- 2 Tablespoons Japanese miso or light colored Korean dwenjang
- 1 Tablespoon soy sauce
- 2 teaspoons lemon zest
- 1/4 cup lemon juice
- 1 Tablespoons distilled white vinegar
- 2 to 2.5 Tablespoons sugar
- 2 to 3 Tablespoons water
- 1/4 cup vegetable oil
- optional 3 Tablespoons mayo if you like a creamier dressing
1) Put all dressing ingredients in a blender, start off on a low setting for the first 10 seconds or so to prevent splatter, then turn to puree setting and blend until there are no remaining chunks of ginger, carrot or onion.
Adjust seasoning if needed and whiz for another 20 seconds or so to make sure the seasoning is evenly distributed.
2) Arrange salad veg on a platter and drizzle with dressing or serve dressing on the side.
Goes Great With: Bulgogi, Easy Braised Teriyaki Chicken, Spicy Salmon Poke with Crunchy Cucumber, Teriyaki Chicken