Cook : 00:05
This Japanese-inspired dressing is versatile and perfect for dressing roasted vegetables, seasoning a cold noodle salad, or simply drizzling over a variety of fresh leafy salad greens. Miso is a fermented soybean paste available in dozens of variations derived from three principle ones, including the most popular and readily available “white” (beige), “red” (brown), and “black” (dark brown). The darker the miso, the saltier it is. Here I use “white” miso, or shiro-miso, which has a sweet note that counterbalances its saltiness. Tip: This makes enough dressing for four large salads.