By Irene Hayton
This dressing can be used over steamed veggies—try carrots, broccoli, and cauliflower—or on salads in the summer when you’re getting out in the sun. Use a light-colored miso since they are mellower in flavour compared to the dark varieties. I used genmai miso, made from brown rice.
- ⅓ cup (75 ml) filtered water
- ¼ cup (50 ml) miso
- ¼ cup (50 ml) extra-virgin olive oil
- 1 tablespoon (15 ml) rice vinegar
- ½ teaspoon (2 ml) grated fresh ginger
Combine all the ingredients in a blender and process until smooth. Cover and refrigerate.
Optional: Add a bit of minced garlic, onion, and/or a few drops of sesame oil, to taste.
