Ginger Miso Salad Dressing
by Laura Frerichs, Tastemaker in Residence
It’s too hot to cook much so we are heavy on salads, dressings and grilling this week!
This is a fabulous dipping sauce for veggies, is great tossed on a salad, and I’d also like to drizzle it over a stir-fry of rice/noodles, broccoli, beans, and summer squash. It took 2 minutes to make! Adapted from the cookbook “Love and Lemons Everyday”.
2 Tbsp miso (look for this in the refrigerated natural food section of the grocery store)
2 Tbsp rice vinegar
1 Tbsp tamari
1 tsp minced ginger
2 Tbsp olive oil
1 Tbsp water (if your sauce is too thick, add a bit more water)
I used my emulsion blender to mix this all together into a sauce as the miso liked to stay in chunks. You could use a regular blender or food processor too.