Best 2 Miso Mustard Salad Dressing Recipes
Miso mustard salad dressing is a versatile and flavorful condiment that can elevate any salad to new heights. With its perfect balance of sweet, salty, and tangy flavors, this dressing adds a delightful complexity to your favorite greens. Whether you prefer a simple vinaigrette or a creamy emulsion, there's a miso mustard salad dressing recipe out there to suit your taste. So, if you're looking to add some excitement to your next salad, read on for a collection of the best miso mustard salad dressing recipes, each carefully crafted to bring out the best in your favorite ingredients.
Here are our top 2 tried and tested recipes!
EGGPLANT SALAD WITH MUSTARD-MISO DRESSING
Provided by Mark Bittman
Categories easy, quick, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil and salt it. Trim the eggplant and cut it into 1-inch cubes. Boil the eggplant until tender, 5 to 10 minutes. Drain and cool in a colander. (You can refrigerate the eggplant, covered, for several hours before proceeding, but bring it back to room temperature before proceeding.)
- Whisk together the miso, soy sauce and mustard in a serving bowl. Add the eggplant along with salt and cayenne to taste, then toss. Taste and adjust seasoning if necessary, and serve with the lemon wedges.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 1 gram, Carbohydrate 13 grams, Fat 2 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 1118 milligrams, Sugar 6 grams, TransFat 0 grams
EGGPLANT SALAD WITH MUSTARD-MISO DRESSING
Steps:
- Trim the eggplant and cut it into 1-inch cubes. (If the eggplant is large, sprinkle with salt, put in a colander, and let it sit for at least 30 minutes, preferably 60. Rinse, drain, and pat dry.)
- Bring a large pot of water to a boil and add salt. Immerse the eggplant in the boiling water and cook until tender, about 5 minutes. Drain well and set in a colander to cool. (You can refrigerate the eggplant, covered, for up to a day at this point. Bring it back to room temperature before proceeding.)
- Dry the eggplant with paper towels. Whisk together the miso, soy sauce, and mustard in a serving bowl. Add the eggplant along with salt and cayenne, then toss. Taste and adjust the seasoning if necessary. Serve with the lemon wedges.
Tips:
- For a sweeter dressing, use white miso paste. For a more savory dressing, use red or brown miso paste.
- If you don't have Dijon mustard, you can use yellow mustard instead. However, Dijon mustard will give the dressing a more complex flavor.
- To make the dressing ahead of time, whisk all of the ingredients together and store in a jar in the refrigerator for up to 2 weeks.
- When you're ready to use the dressing, shake the jar well and then drizzle it over your salad.
Conclusion:
This miso mustard salad dressing is a delicious and versatile dressing that can be used on a variety of salads. It's also a great way to add some extra flavor to your favorite grilled or roasted vegetables. So next time you're looking for a new salad dressing to try, give this miso mustard dressing a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love