Sesame Miso Dressing

My go-to dressing comes from Bon Appetit - I use it on all types of salads, grain dishes, drizzled over avocado toast or apple slices, as a dipping sauce, over carpaccio (beet, zucchini, tuna, salmon), and so on. It is THAT good.

If you have all the called for ingredients, great! Otherwise, don’t fret, you can easily make substitutions: in the past I’ve subbed powdered ginger instead of fresh (or skipped it altogether), red pepper flakes instead of fresh chiles, used all lime juice when I don’t have rice vinegar on hand (or, the opposite), red miso instead of white, added a squeeze of honey, etc.

A good rule of thumb to keep in mind when making substitutions is that you typically need larger quantity of fresh herbs and spices than the dried or ground counterparts.

Ingredients: 1 finely chopped fresh red chile like Fresno, or Serrano (sub 1/2 teaspoon red pepper flakes) 1/4 cup vegetable oil 2 tablespoons fresh lime juice (~1 lime) 2 tablespoons white miso paste (if using red, reduce by half) 1 tablespoon reduced-sodium soy sauce 1 tablespoon unseasoned rice vinegar 1 teaspoon toasted sesame oil 1 teaspoon toasted sesame seeds ½ teaspoon grated, peeled ginger (sub 1/4 teaspoon ground ginger)

Whisk all ingredients in a small bowl.

Optional: let sit for at least 10 minutes (up to a night in the fridge) to let the flavors really combine. Enjoy!

Yields 1/2 cup

Ingredientes para Aderezo: 1 chile jalapeño rojo fresco, finamente picado (sub 1/2 cucharadita hojuelas de pimienta roja) 1/4 taza aceite vegetal 2 cucharadas jugo de limón fresco 2 cucharadas pasta de miso blanca 1 cucharada salsa de soya, bajo sodio 1 cucharada vinagre de arroz 1 cucharadita aceite de ajonjolí tostado 1 cucharadita semillas de ajonjolí tostadas ½ cucharadita gengibre rallado, previamente pelado

Batir todos los ingredientes hasta que estén bien mezclados.

Opcional: dejar reposar al menos 10 minutos, hasta una noche entera para combinar todos los sabores.

Rinde 1/2 taza de aderezo