MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Creamy Lemon Miso Dressing
Categories: Vegetables, Citrus, Herbs
Yield: 2 Cups
1/4 c Aquafaba (see tips)
1 tb Dijon mustard
4 tb Apple cider vinegar;
- divided, more as needed
3/4 c Sunflower oil
1/4 c Sugar
2 ts Lemon zest; fine grated,
- packed
1/4 c Lemon juice;
- fresh squeezed,
- more as needed
3 tb White miso
2 cl Garlic; thin sliced
1 ts Onion powder
1/4 ts Celery seeds
1 ts Kosher salt; more as needed
2 tb Poppy seeds; lightly toasted
- (optional)
In a liquid measuring cup or wide-mouth jar, combine the aquafaba,
mustard, and 1 tb vinegar. With an immersion blender running on
high speed, drizzle the oil in a thin stream to blend and make the
aquafaba "mayonnaise."
In another wide-mouth jar, blend together the remaining 3 tb
vinegar and the sugar, lemon zest, lemon juice, miso, garlic, onion
powder, celery seeds, and salt until smooth. Return the blender to
the aquafaba mayonnaise, and with the blender running at high
speed, drizzle in the lemon-miso mixture. Stir in the poppy seeds,
if desired. Taste and adjust with salt, vinegar and lemon juice as
needed.
Cover and refrigerate remaining dressing for up to 1 week.
Tips:
Aquafaba is the liquid left over from cooking beans and is often
used for its thickening properties. The liquid from a can of
chickpeas works well here.
To make roasted broccoli, gently massage finely grated lemon zest
onto dark-roasted broccoli when you take it out of the oven, then
let it cool a bit. When it's nearly room temperature, transfer to a
serving platter, drizzle generously with the dressing, garnish with
finely chopped parsley or chives, and serve.
Recipe by Samin Nosrat
Recipe FROM:
https://cooking.nytimes.com
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