carrot, ginger & miso dressing

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. 

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