{"id":6672,"date":"2025-01-17T17:27:37","date_gmt":"2025-01-17T17:27:37","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=6672"},"modified":"2025-01-17T17:27:43","modified_gmt":"2025-01-17T17:27:43","slug":"miso-tahini-dressing","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/miso-tahini-dressing\/","title":{"rendered":"Miso Tahini Dressing"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Miso Tahini Dressing<\/span><\/h2>\n
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It started with a friend who was tired of olive oil and lemon and we started talking about how many ways there are to dress a salad. She used to make something like this and I remembered how magical it was to combine the soft sesame of Tahini with the fermented salty pop of miso. A little lemon juice rounds it all out.<\/span>
<\/div>Now, it\u2019s habit. On Sundays, we shake up a double batch in an old honey jar and it adorns our vegetables throughout the week. The old \u201cI don\u2019t have energy to make salad dressing\u201d argument for skipping the vegetable course just doesn\u2019t hold.<\/span><\/div>\n
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Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span> to 8 (about \u00be cup)<\/span><\/span><\/div>\n\n
Author: <\/span>Sarah Kate Gillingham – The Kitchn<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • \u00bc<\/span> cup<\/span> tahini<\/span><\/li>
  • 1<\/span> tablespoon<\/span> red miso paste<\/span><\/li>
  • 1<\/span> tablespoon<\/span> lemon juice<\/span><\/li>
  • \u00bc<\/span> cup<\/span> or more warm water<\/span><\/li>
  • Freshly ground black pepper<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • In a small bowl or lidded jar, combine the tahini, miso and lemon juice. Mix with a spoon into a smooth paste. Add the warm water gradually, stirring or shaking (if using a jar) until the dressing reaches desired consistency. It may need more than \u00bc cup. Taste for seasoning. Add pepper if desired.<\/span><\/div><\/li>
    • Store in the refrigerator for about a week. Dressing thickens up as it sits, so you will need to add more water to thin.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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