This Dijon miso dressing recipe takes a classic vinaigrette and gives it a slight Asian twist with the addition of miso. You won’t need much of it to add robust, full flavor to your salad. It can also be used as a great dip on veggie trays.
2 tablespoons extra virgin olive oil
1 medium shallot, minced
1 tablespoon any type of miso
1 tablespoon Dijon mustard
1/4 cup red wine vinegar
Whisk together the dressing ingredients and serve.
Save That Jar!
Whisking can be messy if you don’t have a deep bowl, and it can also take a lot of elbow grease to emulsify the ingredients. Our trick? Use an old jar with a tight-fitting lid. Just put all the ingredients inside, screw the lid on, and shake. Some lids loosen, so you can wrap the whole jar in a clean kitchen towel when shaking. After about 20-30 seconds of hard shaking, you’ll have a perfectly blended dressing. It also allows you to save the leftovers in the same jar for a couple days in the refrigerator.
Why We Love It
Using Dijon mustard in a salad dressing is wonderful because it helps bring the ingredients together, and makes the dressing creamy without adding any fat.