This is not the recipe I had in mind to share today. Instead, I had planned a recipe for homemade pierogies, doctored up with caramelized shallots and scallions. But, given the sudden burst of summer warmth, blooming trees, and meals eaten outdoors, the idea of frying up a batch of potato dumplings sounds sadly unappealing. I know folks out West are shaking their snow-dappled heads about now, but here we’re all ready to kick winter out the back door.
Without further ado, today’s recipe: carrot, ginger, & miso dressing from the latest Bon Appétit. One of those rare times where I follow a recipe to the T, this little dressing is pretty perfect just as it is. Salty-rich miso anchors sweet carrots, spicy ginger, and the zip of rice vinegar, with a dash of toasted sesame oil to round things out. Probably the best salad dressing I’ve made in years, we ate this drizzled over simple barbequed chicken and a salad of lettuce, avocado, snap peas, and cucumber. Jasmine rice on the side, it’s the kind of meal I could eat over and over.
Serve over any crunchy greens; avocado of course; lightly roasted broccoli or cauliflower; or on top of grilled salmon, chicken, or tofu.
Makes about 1 ½ cups dressing.
One Year Ago: Rhubarb Strawberry Triffle & Milk Jam.
Two Years Ago: Strawberry Galettes with Flakey Pastry & Jam.
Carrot, Ginger & Miso Dressing
From Bon Appétit, April 2012
- ½ cup white miso
- 6 tbsp vegetable oil
- ¼ cup finely grated carrot, packed (I used a large-ish micro plane to grate)
- 2 tbsp fresh ginger, peeled and finely grated
- 2 tbsp unseasoned rice vinegar
- 4 tsp toasted sesame seeds
- 2 tsp toasted sesame oil
- 2 tsp honey
- ¼ cup water
Combine all ingredients in large jar and shake, shake, shake. Alternatively, whisk together in a medium bowl. Refrigerate until ready to use – dressing keeps well up to 1 week.