This recipe is inspired by one of the best salads I’ve eaten in recent times, by Sarah from Copper and Cloves. The salad had roasted elements, crunchy bits, fresh greens, and a dressing that was so fresh and savoury at the same time, I wanted to dive right into the bowl.
I found myself thinking about that salad a lot (words I never thought I’d say), and tried to recreate the dressing from memory. I think it comes close, but the Copper and Cloves version is even better, so if you’re in Bangalore, make sure you try that when you can. And for the days you have a hankering for salad that has to be satiated ASAP, here’s a recipe! It’s delicious as a salad dressing, over roasted veggies, or even tossed with some noodles, with a fried egg on top.
Recipe: Miso Ginger Dressing
Ingredients
1 tbsp white miso
1 tbsp peanut butter, unsweetened (if using sweetened, leave out or reduce honey)
1/2 tsp freshly grated ginger
1 tsp sesame oil
1 tsp vinegar
2 tbsp water
1/2 tsp chilli flakes
1/2 tsp honey
Method
Mix all the ingredients, taste and adjust with more honey if you’d like it sweeter or vinegar if you’d like it more tart.
If it’s not salty enough, add more miso, or salt.
Use more water if you’d like to thin it out more.
Store in an airtight container in the fridge for 3-5 days.