Sesame Miso Vinaigrette

Name: Sesame Miso Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons honey; 118 milliliters rice vinegar, preferably unseasoned; 4 servings Sea salt; 2 Tbsps toasted sesame oil; 1 Tbsp sesame seeds; 6 Tbsps neutral vegetable oil, such as canola; 2 Tbsps white miso

Sesame Miso Vinaigrette is a gluten free, dairy free, and vegetarian side dish. One serving contains 288 calories, 1g of protein, and 30g of fat. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up miso, rice vinegar, sesame oil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Sprinkle the sesame seeds into a small skillet over medium heat. Cook, shaking the pan frequently, until the sesame seeds have darkened and become fragrant, just a few minutes. Immediately transfer them to a plate to cool; if you leave them to cool in the pan, they can burn.

Ingredients you will need

Sesame Seeds

Equipment you will use

Frying Pan

Use a fork to whisk the miso and sesame oil in a small jar fitted with a lid until smooth.

Ingredients you will need

Sesame Oil

Miso

Equipment you will use

Whisk

Add the vinegar, vegetable oil, sesame seeds, and honey, close the lid tightly, and vigorously shake to emulsify the dressing. Taste and add more honey if desired, plus salt, and shake again. Store it in the refrigerator for up to 2 weeks.

Ingredients you will need

Vegetable Oil

Sesame Seeds

Vinegar

Honey

Shake

Salt

Tip

Tip To measure the honey with less mess, first dip the teaspoon into sesame oil, and let the excess drip off. The honey will then slide out easily.

Ingredients you will need

Sesame Oil

Honey

Dip

Reprinted with permission from Eat Your Vegetables: Bold Recipes for the Single Cook by Joe Yonan, © 2013 Ten Speed PressJOE YONAN is the food and travel editor for The Washington Post, where he writes regular features, including the "Weeknight Vegetarian" column. He is the author of Eat Your Vegetables and

Ingredients you will need

Vegetable

Serve Yourself, which Serious Eats called "truly thoughtful, useful, and incredibly delicious." Yonan has won awards for writing and editing from the James Beard Foundation, the Association of Food Journalists, and the Society of American Travel Writers, and his work has been featured three times in the Best Food Writing anthology.