WATERCRESS IN MISO DRESSING
Although 300g seems like a lot of watercress don't forget that it will shrink during cooking. This dressing is tasty on all green vegetables, my favourite is with soy beans and runner beans. From the BBC
Provided by PinkCherryBlossom
Categories Greens
Time 15m
Yield 4 side dishes
Number Of Ingredients 4
Steps:
- Blanch the watercress quickly in boiling water until just softened, but still with a little bite. Remove and rinse in ice-cold water. Drain, pat dry and chop roughly.
- Combine the tahini, miso and soy sauce. Pour over the watercress (keep any extra for dressing other vegetables, it'll keep for a couple of weeks in the fridge).
Nutrition Facts : Calories 89.5, Fat 6.6, SaturatedFat 0.9, Sodium 594.9, Carbohydrate 5.2, Fiber 1.7, Sugar 0.7, Protein 4
CREAMY GINGER MISO DRESSING
Make and share this Creamy Ginger Miso Dressing recipe from Food.com.
Provided by Sharon123
Categories Salad Dressings
Time 5m
Yield 3/4 cup
Number Of Ingredients 9
Steps:
- Combine all of the ingredients in a blender or food processor and puree until smooth.
- Coverd and refrigerated, this dressing will keep for about a week.
- Enjoy!
MISO-SESAME VINAIGRETTE THAT'S GOOD ON ANYTHING
This all-purpose miso-sesame vinaigrette is great on a simple salad with lettuces and fresh vegetables, such as cucumbers, tomatoes, sliced onions, radishes, jicama or grated carrots, or in this Chicken and Cabbage Salad. Try it drizzled on an iceberg wedge, over sliced leftover steak, chicken or tofu, or on grilled seafood, served hot or cold. It's especially good with grilled salmon and spicy greens like watercress, mizuna or arugula.
Provided by J. Kenji López-Alt
Categories salads and dressings
Time 5m
Yield 1 cup
Number Of Ingredients 10
Steps:
- Combine garlic, shallot, shoyu, vinegars, miso and sugar in a blender and blend on high speed until homogenous. (Alternatively, mash garlic and shallots in the bowl of a large granite or marble mortar and pestle into a fine paste using the pestle, then stir in the shoyu, vinegars, miso and sugar.)
- With the blender running on medium speed (the liquid should form a vortex but not jump up and splatter on the walls of the blender), slowly drizzle in the grapeseed oil. (If using a mortar and pestle, slowly drizzle in the oil as you stir vigorously with the pestle.)
- Transfer to a lidded jar. Stir in the sesame oil and sesame seeds with a spoon. Dressing can be stored in the refrigerator for up to 3 weeks. Shake well before using.
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