Healthy homemade salad dressing is simple. Maybe you’ve been making your own for a while, but have gotten into a rut making the same one all the time. Why not shake things up a bit using miso paste? The umami flavor with probiotic properties will make you sing.
For a quick lunch portion for two, I usually crush a clove of garlic with a pinch of salt in my mortar with my pestle and then whisk the other ingredients in with a fork. For a larger amount, I might press the food processor into service. Either method works.
Basic Ingredients:
- garlic
- pinch of salt
- shiro (white) miso paste
- lemon juice or rice vinegar
- olive oil
What are the proper proportions of ingredients? As I always say, experiment and taste along the way to see what you find appealing. I begin with a pinch of salt because it helps break down the garlic clove when crushing with a pestle. (But don’t overdo it because miso is already salty.) I might start with a tablespoon or so of miso and the juice of a small lemon and then drizzle a couple tablespoons of olive oil in while whisking. Taste and see what adjustments you would like to make.
What other variations might you come up with? Crushed ginger root is a nice addition, as is a bit of sriracha or soy sauce. Maybe a drop of sesame oil?
What should you put in the salad? What’s in your refrigerator? I think this is delicious with cabbage alone, but any number of ingredients pair well with this dressing. Toss it with some chicken or nuts for protein and maybe some leftover whole grains to bulk it up.
For more salad inspiration, read Salad Rules Are Made to Be Broken.