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Milk Street Recipe
Miso-Ginger Dressing
The creamy texture and mild, sweet-salty flavor of white miso, also called shiro miso, worked best for this dressing. Walnuts gave it richness and body. If the dressing becomes too thick after being refrigerated, gradually whisk in water to thin it.
Don’t toast the walnuts. They provide texture, but their flavor should be subtle. Toasting them makes them too assertive.
1
cup
10 minutes
1/3 cup walnuts
1/3 cup white miso
1 teaspoon grated lemon zest, plus ¼ cup lemon juice (1 to 2 lemons)
1/4 cup water
1 -ounce piece fresh ginger, peeled and thinly sliced
1 teaspoon dijon mustard
1 teaspoon honey
1/2 teaspoon ground white pepper
1/2 cup grapeseed or other neutral oil
Ingredients
-
⅓
cup walnuts
-
⅓
cup white miso
-
1
teaspoon grated lemon zest, plus ¼ cup lemon juice (1 to 2 lemons)
-
¼
cup water
-
1
-ounce piece fresh ginger, peeled and thinly sliced
-
1
teaspoon dijon mustard
-
1
teaspoon honey
-
½
teaspoon ground white pepper
-
½
cup grapeseed or other neutral oil
Directions
-
01In a blender, combine all ingredients except the oil. Blend until the walnuts are finely ground and the dressing is smooth, about 1 minute. Add the oil and blend until emulsified, about 30 seconds.See It
This is so tasty. I made a big salad with some roasted chicken breast for dinner, doused in this dressing. It’s incredible. It’s awesome to have an alternative to vinaigrette.