Miso Shallot Vinaigrette Recipes

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MISO SHALLOT VINAIGRETTE



Miso Shallot Vinaigrette image

A delicious vinaigrette that is great for salad dressing, marinade for meat of roasted veggies, or add to sauted mushrooms to make them richer. From Simply Ming - cooking show on public television.

Provided by RubySue

Categories     Salad Dressings

Time 10m

Yield 5 1/2 cups

Number Of Ingredients 10

1 cup shiro miso
1 cup shallot, sliced
1 teaspoon chili pepper
1 tablespoon sugar
2 lemons, juice of
1/2 cup naturally brewed rice vinegar
1 teaspoon sesame oil
3 cups canola oil
kosher salt, to taste
fresh ground black pepper, to taste

Steps:

  • In a blender, add the miso, shallots, togarashi, sugar, lemon juice, naturally brewed rice vinegar and sesame oil and blend together at a high speed until smooth.
  • Drizzle the oil slowly into the blender to emulsify.
  • Check for seasoning. Store in a covered glass jar and place in the fridge for up to two weeks.

Nutrition Facts : Calories 1092.5, Fat 119.8, SaturatedFat 8.6, Sodium 3.7, Carbohydrate 8.7, Fiber 0.1, Sugar 2.7, Protein 0.8

MISO VINAIGRETTE



Miso Vinaigrette image

Provided by Geoffrey Zakarian

Categories     condiment

Time 5m

Yield 3/4 cup

Number Of Ingredients 4

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon miso paste
Kosher salt and freshly ground black pepper

Steps:

  • Combine the oil, vinegar and miso in a small mixing bowl using a whisk. Season with salt and pepper.

MISO-SESAME VINAIGRETTE THAT'S GOOD ON ANYTHING



Miso-Sesame Vinaigrette That's Good on Anything image

This all-purpose miso-sesame vinaigrette is great on a simple salad with lettuces and fresh vegetables, such as cucumbers, tomatoes, sliced onions, radishes, jicama or grated carrots, or in this Chicken and Cabbage Salad. Try it drizzled on an iceberg wedge, over sliced leftover steak, chicken or tofu, or on grilled seafood, served hot or cold. It's especially good with grilled salmon and spicy greens like watercress, mizuna or arugula.

Provided by J. Kenji López-Alt

Categories     salads and dressings

Time 5m

Yield 1 cup

Number Of Ingredients 10

2 medium garlic cloves, smashed with the side of a knife
1 small shallot, roughly chopped
2 tablespoons shoyu or tamari
2 tablespoons balsamic vinegar
2 tablespoons red or white wine vinegar
1 tablespoon light miso paste
1 tablespoon dark brown sugar
1/2 cup grapeseed, vegetable or canola oil
2 tablespoons toasted sesame oil
2 tablespoons toasted white or black sesame seeds

Steps:

  • Combine garlic, shallot, shoyu, vinegars, miso and sugar in a blender and blend on high speed until homogenous. (Alternatively, mash garlic and shallots in the bowl of a large granite or marble mortar and pestle into a fine paste using the pestle, then stir in the shoyu, vinegars, miso and sugar.)
  • With the blender running on medium speed (the liquid should form a vortex but not jump up and splatter on the walls of the blender), slowly drizzle in the grapeseed oil. (If using a mortar and pestle, slowly drizzle in the oil as you stir vigorously with the pestle.)
  • Transfer to a lidded jar. Stir in the sesame oil and sesame seeds with a spoon. Dressing can be stored in the refrigerator for up to 3 weeks. Shake well before using.

MISO VINAIGRETTE



Miso Vinaigrette image

Categories     Citrus     Ginger     Mustard     Soy     No-Cook     Quick & Easy     Low/No Sugar     Salad Dressing     Lemon     Gourmet

Yield Makes about 1/2 cup

Number Of Ingredients 7

2 tablespoons red miso (fermented bean paste)
2 teaspoons Dijon mustard
1 tablespoon water
1 1/2 tablespoons fresh lemon juice
1/4 cup vegetable oil
1 teaspoon minced peeled fresh gingerroot
1 scallion, minced

Steps:

  • In a bowl mash together miso and mustard and whisk in water and lemon juice. Add oil in a stream, whisking, and whisk vinaigrette until emulsified. Whisk in gingerroot and scallion.

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