I don’t have any good pictures of this, but I just have to share the recipe. This miso-turmeric dressing was fantastic! I used it on an improvised salade niçoise composée, then used leftovers on anything I could. The flavor was bright (as was the color!), and it seemed to complement everything. I highly recommend it!
⅓ cup unseasoned rice vinegar
¼ cup mirin
¼ cup vegetable oil (I used safflower oil)
2 Tbsp. finely grated carrot
2 Tbsp. white miso
1 Tbsp. finely grated peeled ginger
2 tsp. finely grated peeled turmeric or ½ tsp. ground turmeric (I used ground)
1 tsp. toasted sesame oil
Using an immersion blender (at least, that’s what I did), blend together vinegar, mirin, vegetable oil, carrot, miso, ginger, turmeric, and sesame oil. The dressing will keep well in the fridge for a few days.