Wednesday, April 18, 2012
This dressing is soooo good and is so versatile. This dressing was great over blanched green beans and served cold or over a shrimp salad. However you choose to eat it you really can't go wrong. It's worth hunting down the red miso paste (look in the refrigerated section of your specialty market).
miso-ginger vinaigrette (Kiana shared this recipe with me from America's Test Kitchen)
5 tablespoons rice vinegar
2 tablespoons red miso paste
1 tablespoon soy sauce
1 (2-inch) piece fresh ginger, peeled
1 small garlic clove, peeled
1/4 teaspoon cayenne
3/4 cup peanut or vegetable oil (I used 1/2 cup)
1 teaspoon toasted sesame oil
Process vinegar, miso, soy sauce, ginger, garlic, and cayenne in blender until ginger and garlic are finely chopped, 15 seconds. With blender running, add oils and continue to process until smooth and emulsified, about 15 seconds.