Miso is a culinary frontier that until recently was uncharted territory. I came close to tossing miso into my cart countless times but never could pull the trigger because…well, how on earth would I use it? What the heck is miso, anyway?
Well, it turns out miso is paste made from fermented soybeans and barley. Sounds super appetizing, right? Who doesn’t love using paste…
Over the summer, I started crafting my own salad dressings at home and playing around pairing different vinegars to my tried ‘n true olive oil. I haven’t purchased a bottle of salad dressing since, scout’s honor. Homemade dressing takes minutes to make and blows store-bought dressing out of the water. While tinkering with dressing ideas, I finally plucked up the courage to venture into Miso Land. And this citrus miso vinaigrette is my new go-to dressing. It’s also a wonderful marinade for seafood (like the seared ahi tuna steak above) and poultry.
I might have to explore more miso recipes…consider me converted.
Ingredients
1 tbsp, Trader Joe’s Yellow Miso
½ cup, Trader Joe’s Orange Muscat Champagne Vinegar
1 shallot, finely minced
¼ cup, extra virgin olive oil
Directions
Whisk all ingredients together in a small bowl until blended.
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