Yuzu Miso Dressing
(Yields 1/2 cup)
This dressing wins our “makes everything better” prize.
Yuzu is a Japanese citrus that often is available at U.S. markets around the holidays. If you see it in the store, grab some and capitalize on the flavor it brings. When used in dressing, yuzu adds a nice dose of flavor to your vegetables.
2 Tbsp white miso*
1 Tbsp rice vinegar
1 tsp toasted sesame oil
1/4 olive oil
*can be found in the refrigerated section of the grocery store near the tofu
Using a Microplane zester, zest 3 yuzu into a small bowl (for about 1 tsp zest. Then, juice all 6 yuzu, adding 2 tablespoons to the zest. **
Add miso, vinegar and sesame oil to the bowl. Slowly whisk in olive oil.
A tablespoon of soy sauce and/or a teaspoon of minced ginger make flavorful additions to this dressing too.
Suggestions for dressing companions - Steam broccoli raab and toss with the dressing. It also tastes great with chopped kale or shredded carrots to round out a meal. We love it so much that we generously spoon it over roasted vegetables.
** Making this recipe at the same time as yuzu kosho allows you to maximize the yuzu juice for one recipe and the zest for the other.