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Milk Street Recipe
Milk Street Bowtie Miso-Ginger Dressing

Miso-Ginger Dressing

10 minutes

Miso-Ginger Dressing

1 cup

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.

1/3 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
  • cup walnuts

  • 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
Comments
  • Heidi L.

    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.

    0 votes
    0 comments
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