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Vinaigrette, Miso Ginger

by Pierre S. Aoukar, MD
Posted: March 3


2 part red or mild miso
2 part seasoned rice wine vinegar
1 part fresh lemon juice
3 parts extra virgin olive oil
part dark sesame oil
part soy sauce
1 part fresh grated ginger or ginger powder
1 part water
crushed black pepper to taste

Measurements: 3 teaspoons = 1 Tablespoon


Recipes for dressings work better in proportions so that you can make as much as you want. For example, if you wanted to make about cup of this dressing, each part would be equivalent to one tablespoon. This is one of my favorite salad dressings. Milder miso (fermented soybean paste) works better than darker miso for this recipe, but you can use any variety you like. I generally use everything fresh, but I have found that powdered ginger is one of those ingredients that does well in recipes when used to replace fresh ginger, especially in this recipe, since dried ginger loses a lot of the bite that fresh ginger has. Combine all ingredients in a blender or mini food processor. Blend until you have a homogenous mixture. A hand whisk really would not work well in this case. Dressing will keep indefinitely if refrigerated.

Miso Ginger Vinaigrette , The Recipes of Dr. Aoukar


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