Miso dressing

Creamy, tangy miso dressing

Creamy, tangy miso dressing

Normally Sundays mean eggs, pancakes, croissants and pots of tea to sip. But not last Sunday. I’d overindulged and was craving salad with one of my favorite dressings: miso. Fortunately I live near Hong Kong Supermarket where there are so many types of fermented soybean paste it’s not easy to choose! And the ginger! I bought a large piece that looked like a lobster claw.

If you were like me and once upon a time didn’t know how to make miso dressing, don’t fret: it’s really quite easy, and such a great dressing to have on hand. It’s also tasty on steamed vegetables.

3 tablespoons miso, red or white (this soybean paste can be found at Asian supermarkets)
1 tablespoon Dijon mustard
1 tablespoon water
2 tablespoons fresh lemon juice
1/3 cup vegetable oil
1 teaspoon minced fresh ginger (peeled, of course)
1 scallion, minced

Make the dressing
In a bowl combine miso and mustard. Add water and lemon juice, whisking until mixed in. Add oil in a stream, whisking until emulsified. Lastly, add gingerroot and scallion.

Hong Kong Supermarket/157 Hester St at Elizabeth/212-966-4943

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