This dressing is delightful over greens. The miso paste adds a lovely depth of flavour, while also giving the dressing a creamy consistency. Try it over lightly steamed green beans, broccolini and asparagus, or with baby spinach, cucumber and avocado. These salads works well as a side dish to barbecued eggplant slices, fish, tofu, pork fillet or seared steak.
Makes just under half a cup
- 2 tbsp mild flavoured olive oil (or other mild flavoured oil)
- 1 tbsp sesame oil
- 1 1/2 tbsp white/shiro miso paste
- 1 tbsp rice wine vinegar, ponzu or citrus juice
- 1 tbsp water
- 1 tbsp maple syrup
Whisk all of the ingredients together to form a smooth emulsion.