24 March 2012
I whipped up this salad dressing last week and thought it was too good not to share.
Mix the vinegars and the oils in whatever proportion you like; the key is that the total vinegar to total oil ratio is 1:3. I just pour everything out into my tablespoon measure as I go along, so I know the end total will be 1:3.
In a ceramic bowl, mix:
-good-quality balsamic vinegar
-red wine vinegar
-1 Tbsp. red miso paste or ginger miso paste
(the ginger miso I found at a Kings supermarket)
With a fork or whisk, blend miso paste evenly into the vinegars.
-black sesame seeds (optional)
Mix again, then into the vinegar+miso mixture add:
-toasted sesame oil (a bit expensive, but SO delicious and worth it!!)
Blend thoroughly with a fork or whisk...et voila! I love this combo so much that I don't even add anything else to my greens. It makes for a pretty elegant pre-dinner salad.
This dressing would probably be good with freshly-grated ginger, too.