Nora
Pouillon
Chef at Nora & Asia Nora
Washington, DC
Miso Vinaigrette
Yield: About 1½ cups
• 2
ounces soft roasted onion and/or garlic
• 1
ounce white miso
• 1½
to 2-inch piece fresh ginger, peeled and sliced
• ¼
teaspoon red pepper flakes or Asian hot sauce
• 1
Tablespoon tamari
• ¼
cup rice wine vinegar
• ¼
cup water 3 ounces soft tofu (optional)
• 2
Tablespoons canola or olive oil
• 1
Tablespoon sesame oil
• 2
Tablespoons cilantro, chopped
In a blender, purée the roasted garlic/onion, miso, ginger, red pepper
flakes, tamari, rice vinegar and water, adding tofu, if you want a creamy
dressing. Add the oils, pouring slowly, until the sauce is emulsified.
Lastly, add the cilantro and pulse.
