Miso Dressing
Serving: 4
Prep Time: 5 minutes
Ingredients
- 150ml (5 fl oz / ⅔ cup) olive oil
- 3 tbsp lemon juice (freshly squeezed)
- 1 tbsp Dijon mustard
- 1 tsp miso paste
- ½–1 tsp honey (adjust to taste)
- ¼ tsp sea salt (taste before adding, as miso can be salty)
Method
- Combineall the ingredients to a clean jar with a tight-fitting lid.
- Seal the jar and shake vigorously for 15–30 seconds until everything is well combined and emulsified. No jar? No problem.You can also whisk the ingredients in a bowl or blitz in a blender for a smoother finish.
- Keep in a sealed glass jar in the fridge. It will keep well for up to a week — just give it a good shake before using.
Chef Notes
- Olive oil: A cornerstone of the Mediterranean diet, rich in heart-healthy monounsaturated fats and antioxidants linked to reduced inflammation and increased longevity
- Miso: Fermented and flavour-packed, miso is full of gut-friendly bacteria, plant protein, fibre, and essential micronutrients like Vitamin B, Vitamin K, and copper
- Serving Suggestions: drizzle over leafy greens or warm grain salads, use as a sauce for roasted root vegetables, toss with noodles or shredded cabbage for a quick slaw or spoon over grilled tofu or tempeh for a flavour boost
