This is my go-to dressing when I’m craving something both sweet and savory, and need something to get me excited about sitting down to a salad or plate of vegetables. All credit goes to vegan chef Tal Ronnen, and his book The Conscious Cook. Dairy-free. Gluten-free. The pad thai of salad dressings, I’ve never served it at a family function or party without being begged for the recipe (What IS this?!?…), and it will make something as plain as steamed green beans taste like a gourmet meal.
You’ll want to double the recipe up front. I’m just trying to save you time, because once you taste it you’ll become annoyed that there’s too little of it to go around for the rest of the week. And then you’ll find yourself fishing out all those dirty measuring spoons and cups from the sink, washing them, and having to start all over again to make a second batch right on the spot. (Who wants to clean a garlic press more than once?) Hassle.
But once you do, so worth it. All week long you’ll use it as a topping for just about everything. Grilled or roasted sweet potatoes. A big Everything Salad (that one with no recipe, but which has everything you can think of that hasn’t already gone bad in your refrigerator). A dip for vegetable crudités. Especially sublime drizzled over avocados.
2 Tbsp. yellow miso paste (I use a lower-sodium, gluten-free version by Eden Foods called Shiro)
3 Tbsp. rice vinegar
1 Tbsp. light agave nectar
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper
1/2 shallot, minced
1 garlic clove, minced
1 Tbsp. Dijon mustard (I use Grey Poupon)
Juice of 1/2 lemon
1/2 cup safflower oil
1 Tbsp. minced fresh chives
Instructions: Place all but the oil and chives in a food processor (or high-powered blender like Blendtec or Vita-Mix) and pulse to combine. With the motor running, slowly add the oil in a thin stream until the vinaigrette is emulsified. (Optional: if the consistency is too thick for you, add 1 Tbsp. of water.) Fold in the chives. Toss with whatever you’re making, and serve. Enjoy!