This dressing is a mainstay in my house. A rich, yet citrusy vinaigrette. Miso, dill, lemon, garlic—what other flavors are there? Perfect to dress, well, anything. Miso is the ultimate example of umami: It’s rich and salty-sweet, and its flavor just keeps on giving.
Lemon and dill are pretty awesome together, too, as they both have bright flavors. The acid of the lemon complements the salty miso super well. And 1 clove of garlic is just enough to add spice and warmth to the vinaigrette.
So it’s really just a question of where can’t you use this vinaigrette? I first developed it for my Easy Broiled Potatoes with Miso-Dill Vinaigrette, and it absolutely makes them pop. Use this vinaigrette on a kale salad, fish, garlic bread—the options are endless.
The necessary tools for this recipe are simply a bowl and whisk, my favorite. Enjoy, and leave a comment below if you try it! Or tag me on Instagram if you post it!
A rich, yet citrusy vinaigrette. Miso, dill, lemon, garlic—what other flavors are there? Perfect to dress, well, anything.
5 minutes
5 minutes
Step 1
Add all ingredients to a small bowl. Whisk to ensure the miso breaks down. The vinaigrette will keep in an airtight container in the fridge for 5 days. To enjoy it post-refrigeration, leave it on the counter for 15 minutes, and shake it to emulsify it again.
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