I always keep this creamy miso dressing in my refrigerator. It is creamy, tangy, sweet, and savory same time.
Miso is salty, sweet, and umami rich by itself. It goes with many things, as we can see miso soup is good with wide variety of vegetables, meat, and seafoods!
With a few fillets of anchovy, it adds hints of umami. It instantly elevates satisfaction of my salad.
This creamy miso anchovy dressing is versatile, particularly good with hearty vegetables. This time I had with summer vegetables from farmers market, local tomatoes and corn!
It is refreshing salad but big pieces of homemade croutons makes this salad very satisfied and it is perfect lunch option in late summer days!
Tomato Corn Salad with Miso Anchovy Dressing
Servings 1 serving as main salad, 2 servings as side salad
Equipment
- Electric Blender
Ingredients
CREAMY MISO ANCHOVY DRESSING (yield 3/4 cup)
- 3 tablespoons white miso
- 2 fillets anchovy
- 1/2 ounces shallots (2 tablespoons finely chopped shallots)
- 1 garlic clove
- 1 tablespoon granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons rice vinegar
- 6 tablespoons extra-virgin olive oil
SALAD
- 2 tomatoes, cut into wedges
- 1 ear sweet corn, shuckedand cut off kernels
- 1/4 shallots, thinly sliced
- Italian parsley leaves
- Kosher salt, to taste
- Freshlyground black pepper, to taste
Instructions
CREAMY MISO ANCHOVY DRESSING
- Place miso, anchovy, shallot, garlic, sugar,lemon juice, rice vinegar, and olive oil in container of electric blender.Cover and process to puree until smooth.
SALAD
- Put tomatoes, corn, shallots, parsley, and croutons in a bowl, add a couple spoons of dressing and toss gently. Adjust seasoning to taste with salt if needed. Serve freshly ground black pepper on top.
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