Miso Vinaigrette from We Are La Cocina by Mariko Grady
In a bowl, combine all the ingredients and whisk together until there are no lumps of miso. Use immediately or refrigerate for up to 3 days. Use as a dressing for crunchy fresh vegetables, greens, ...
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Cooking tools:
- Whisk
- Mixing bowl
- Refrigerator
Ingredients
- 2 tablespoons freshly squeezed lemon juice (or other citrus)
- 2 tablespoons water
- ¼ cup [60 ml] extra-virgin olive oil
- 1 tablespoon miso of your choice
- 1 teaspoon shoyu
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