Creamy Ginger Miso Dressing Food

MISO-GINGER DRESSING

Steps:

• Combine the miso and vinegar (or vinegar and lime juice) in a small bowl and whisk together. Add the remaining ingredients and whisk until amalgamated. You can also mix this in a blender.
• Toss with the salad of your choice.

SHREDDED CHICKEN SALAD WITH CREAMY MISO DRESSING

Steps:

• Cook bacon in a dry medium skillet over medium heat, turning slices occasionally, until brown and crisp, 5-8 minutes. Transfer to paper towels; let cool.
• Cook ginger in a small saucepan of boiling water 1 minute. Drain ginger and rinse under cold water; set aside.
• Whisk soy sauce, tahini, miso, fish sauce, sesame oil, sugar, and 2 Tbsp. lemon juice in a small bowl until smooth.
• Whisk egg yolk and remaining 2 Tbsp. lemon juice in a medium bowl to combine. Very gradually stream in 1/2 cup vegetable oil (almost drop by drop), whisking constantly until mayonnaise is emulsified and thick. Still whisking constantly, gradually add soy sauce mixture, then remaining 1/4 cup oil. Thin dressing with a tablespoon or two of water if needed; you want it to be the consistency of heavy cream. Season with salt and pepper.
• Toss chicken and 1/2 cup dressing in a large bowl to coat. Add lettuce and another 1/2 cup dressing and toss again; season with salt and pepper. Crumble bacon over.
• Transfer salad to a serving bowl or platter and drizzle another tablespoon or so of dressing over salad (you may have some left over). Top with scallions, sesame seeds, and reserved ginger.
• Do Ahead
• Dressing can be made 1 day ahead. Cover and chill.

MISO-SESAME DRESSING

Steps:

• In small bowl, whisk together the miso, water, sugar, vinegar, soy sauce, and salt. While whisking constantly, gradually add the peanut and sesame oils until you have a creamy dressing. Use now or store covered, in the refrigerator, for up to 3 days.

CREAMY GINGER MISO DRESSING

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 SAUCE

Steps:

• Whisk together all ingredients. Cover and refrigerate until use.
• Keeps for about 1-2 weeks, tightly covered, in the fridge.

MISO MAYO DRESSING

Steps:

• Peel and grate the ginger to yield ¼ tsp.
• In a large mixing bowl, add mayonnaise, white miso paste, ginger, soy sauce and juice of ½ lemon.
• Mix until it is well combined.

MISO CARROT GINGER DRESSING

Steps:

• Combine the carrots, ginger, vinegar, miso paste, vegetable oil, honey, sesame oil and 2 tablespoons water in a blender and blend until smooth.

JAPANESE SALAD DRESSING

Steps:

• Combine all ingredients in a bowl, and mix together. Store in an airtight container. The salad dressing stays fresh for about 1 week.

CREAMY GINGER DRESSING

Steps:

• Combine all in a jar and shake well. Adjust flavors to taste. Enjoy!

CREAMY MISO GINGER DRESSING

Steps:

• Blend all ingredients with a blender or hand blender until creamy, but over-blending makes it too thick.
• Stores well in refrigerator. Shake well before serving.

CREAMY ORANGE MISO DRESSING

Steps:

• Place the shallot and garlic clove in food processor and pulse until they are minced. Add the rest of the ingredients and pulse to combine. Store in an airtight container in the refrigerator for up to 5 days.

CREAMY MISO DRESSING

Steps:

• Combine all ingredients and whisk to blend well.
• Serve with chef or chunky chicken salads.