Between the fermented magic of miso and walnut oil (which is loaded up with omega-3s, vitamins, minerals, and antioxidants), this Japanese-inspired dressing is a health food powerhouse. Hopefully that doesn’t dissuade you from making it, because it’s also rich, delicious, and super easy to whip up—unlike, say, those colorful bowls on Instagram with about 47 different ingredients. Tossing it with red leaf lettuce, sliced cucumbers, pickled or fresh daikon slices, and chunks of roasted salmon makes for an easy weeknight dinner.
This will keep in the refrigerator for about two weeks. Remove about 30 minutes before you plan to use it so that it can liquefy at room temperature.
- Whisk together white miso, ½ teaspoon raw honey, and rice vinegar until smooth.
- Adding drop by drop to start, whisk in nut oil until emulsified.
Mari Uyehara is a food and travel writer based in Brooklyn. She was previously a senior editor at Saveur, the food & drink editor at Time Out New York, and the food editor of Martha Stewart Living Radio.