The sun has come out to play in Barcelona! Nothing beats sitting in the parc, vino in hand, basking in the warmth of vitamin D-packed rays while enjoying the company of good friends. It’s official, Summer has made its debut!
This shift of season is a welcome one, and I’m thrilled the see the produce aisle brimming with new technicolor fruits and vegetables. With the temperature going up, I’ve been lightening up our lunch fare. Translation: we’re eating a lot of salad.
One recipe I’m using a lot these days is my miso dressing, which never fails to elicit compliments from friends and family. It’s the Man’s favorite – by far. One time when I was away he even asked for the recipe so he could make it for his Dad! Mom and Hanin, you’ve both asked me for this recipe, so I thought I would share it on the blog.
The dressing has a silky texture and works well in green salads, bean salads, to dip steamed artichokes in… lots of options. What I love here is the delectable umami taste. There’s something so comforting about it.
I hope you enjoy this recipe, it’s simple to make and I have no doubt it will become a staple in your homes too.
Makes… quite a bit. Keep leftovers in an airtight container in the fridge. Shake well before using.
- 1/4 cup extra-virgin olive oil
- 1/4 cup grape seed oil
- 3 tablespoons brown rice vinegar
- 1 1/2 tablespoons shiro miso
- A few grinds of fresh black pepper
Put all ingredients in a medium-size bowl. Whisk vigorously until there are no miso chunks left.
Transfer to a small air tight tupperware container, close, then shake like crazy. At first it will seem like the oil and miso won’t mix completely but be patient. Set the dressing aside and prep your salad, or whatever you plan on using the dressing with.
Shake again (give it all you’ve got!). By now the dressing should be lush and thick. I don’t know why but I’ve found that letting it rest a little is the key to getting all of the ingredients to really gel.
Use as you wish. Bon appétit!