This dressing is technically supposed to go over eggplant, but I liked it better over mixed greens. Serious yummy. Also, a general miso recommendation, based on recent experience; don't buy the floofy expensive organic miso you find in health-food stores . . . it might be organic, but it's not as good as the stuff you get in Chinatown. (I will never make that mistake again!)
1/3 cup rice vinegar
1 tablespoon miso
1 tablespoon chopped basil (I used fresh, which was really good, but I bet it would be fine dried)
2 teaspoons minced fresh ginger
1 large garlic clove, minced
1/4 teaspoon crushed red pepper
1/2 cup vegetable oil
Whisk first 6 ingredients in bowl to blend. Gradually whisk in the vegetable oil. Season with salt and pepper.
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