Ginger-Miso Dressing

 

I read this newsletter of Dinner A Love Story and the idea for the dressing really stuck in my mind. I omitted the jalapeño and decided to serve the dressing with an improvised Buddha bowl (shredded chicken from the freezer, roasted butternut squash and broccoli, bell pepper, and lettuce). I loved it! 

3 Tbsp. sweet white miso 

1/3 cup neutral oil (like grapeseed; olive oil is fine too if it’s what you’ve got – I used ¼ cup) 

¼ cup seasoned rice vinegar 

1 tsp. brown sugar 

2 tsp. toasted sesame oil 

1 2-inch piece fresh ginger, peeled and chopped 

Add all ingredients to a mini food processor and whirl until emulsified and smooth. Add water, a tablespoon at a time, if you need to adjust the consistency to be drizzly.