makes 1/2 cup dressing
You don't need to wait for your next sushi takeout order to reap the benefits of miso. Miso is a fermented soy paste that's most commonly found in miso soup, but it's naturally probiotic and salty, tangy taste is perfect for dressings and marinades. Here I make a super simple dressing combining mild rice vinegar with olive oil, miso and dijon. The miso and dijon emulsify the oil and vinegar making a luscious, creamy dressing without any added dairy. Try this on a dark leafy green salad or over steamed broccoli or roasted carrots. Miso is salty and slightly sweet so I don't add extra salt to the vinaigrette. Look for miso in the refrigerated section of the grocery store, often by the tofu or other fermented products like pickles.
2 tablespoons rice vinegar
3 tablespoons extra virgin olive oil
1 tablespoon white miso
1/2 teaspoon dijon mustard
1. In a small mason jar, combine all ingredients and shake to combine. Use a fork to whisk miso into dressing if it clumps together. Store in the fridge for up to a week and let come to room temperature before serving (olive oil will solidify in fridge).