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Sesame & Miso Vinaigrette

Japanese, Recipes, Salad, Vegan, Vegetarian, Veggies

Sesame-Miso Vinaigrette

July 14, 2014

Sesame-Miso VinaigretteThe January 2014 issue of Bon Appétit included a “Food Lover’s Cleanse” article that highlighted a few of their favorite recipes to “help you balance the excesses of the holiday season.”  Well, now that it’s July, those days are long gone.  I’m not on a cleansing diet (though I can always use help “balancing excess!”).  I was intrigued by one of the recipes: Sesame-Miso Vinaigrette. I am particularly fond of roasted sesame seeds and miso, whether it be white, yellow, or red.

Butter Lettuce, Cucumbers, Tomatoes & Sugar Snap PeasThe vinaigrette is especially delicious on a salad with crunchy butter or iceberg lettuce, cucumbers and sugar snap peas.

Sesame-Miso Vinaigrette Salad

Sesame-Miso Vinaigrette

Adapted from Bon Appetit

Makes about 2/3 cup

Ingredients 

1 red Fresno chile, with seeds, finely chopped

3 tablespoons canola oil

2 tablespoons fresh lime juice

2 tablespoons white miso

1 tablespoon soy sauce

1 tablespoons unseasoned rice vinegar

1 teaspoon toasted sesame oil

1 teaspoons toasted sesame seeds

1/2 teaspoon grated peeled ginger

Preparation

Whisk all ingredients in a small bowl.  Vinaigrette can be made 3 days ahead.  Cover and chill before serving.

 

 

 

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