Cascading Kitchen Notes
Perfect over Asian greens, young kale-chiffonade style, lettuce and even cabbage. This dressing works especially well over "bitter" greens because of its ability to soften the "bite" that may be deemed undesirable by new "greens eaters".
Double the recipe and keep it in a jar for several weeks. It’s a great sauce to have on hand for salads or leftover grains and rice.
The miso will add a more complex flavor but the eggs will do the job in a pinch. Soft boil the eggs for two minutes and then scoop them into your blender.
This is a great salad dressing for pungent-peppery greens: arugula, mustard greens, radish or turnip tops in the early summer. The miso or the soft boiled eggs help to dissipate the bitter overtones and make it much more approachable to new “greens” eaters. Remember to chop up the greens so you don’t end up with long, stringy hay.
You’d be amazed at the difference mouth feel makes.
Miso Vinaigrette
- 3 Tb. fresh lemon juice or fresh orange juice
- 3 Tb. white miso or you could substitute 2 very soft boiled eggs* (side column)
You can find Miso at most grocery stores. It's best to buy organic to avoid GMO soy! Miso is fermented soy though it can have other grains mixed in, so check the label if you have allergies.
- 2 Tb maple syrup or honey
- 2 Tb freshly grated ginger
- 1 Tb fresh garlic
- 1/3 cup rice vinegar
Mix well in a blender, immersion blender or just a regular wire whisk.
Slowly add:
- 1 Tb sesame seed oil
- ¼ cup peanut oil…or any other light oil you have on hand.
Caution: If you’re using an electric appliance to mix your dressing be very careful not to over blend/over heat the oil. You can burn the oil and give it an off taste.
Options:
- add ¼ tsp chili oil
- ¼ tsp red pepper flakes
- 1/2 tsp Dijon mustard
- 1 tsp brine from your favorite pickles
To turn it into a meal add:
- Chopped hard boiled eggs
- Diced bits of meat from a prior meal