Every Thanksgiving dinner table needs a salad but it doesn’t have to be another boring field salad or an overdressed Caesar.
On Canadian Thanksgiving, I tasted my friend Olive‘s Japanese miso salad dressing and fell in love with it. She used it to dress a simple combination of arugula, cucumbers, tomatoes, avocados, and toasted croutons. The umami-loaded dressing took the otherwise ordinary vegetables to new heights.
This versatile miso dressing is nutty, vinegary, and subtly sweet. The complex flavours hold up well to heftier vegetables but is light enough for a refreshing summer salad too. (It would be great on grilled fish as well.) Use it to dress whatever fresh vegetables you have on hand and serve your guests an unexpected salad this Thanksgiving.
p.s. The quick sautéed kale with sliced garlic and grainy mustard was also a hit.
Olive’s Japanese Miso Salad Dressing
- 1/2 a small red onion, finely diced
- 1 handful of parsley, chopped
- 1 garlic clove, minced
- 2 Tablespoons of miso paste. Mix red and white miso if you have them on hand
- 2 Tablespoons of soy sauce
- 1/4 cup of rice vinegar
- 1/4 cup of mirin
- 1/4 cup of vegetable oil
- 1/4 cup of sesame oil
- 1/4 cup of toasted sesame seeds
- salt and pepper to taste
Combine all of the ingredients except for the oils and the sesame seeds in a large bowl. Slowly drizzle the oils in and whisk to combine until the dressing becomes creamy.
Lightly dress your vegetables with it, sprinkle on the toasted sesame seeds, and serve immediately.