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For the Lemon Miso Dressing: Grate the garlic clove into a mixing bowl using a microplane.

Grate 1/8 teaspoon of fresh ginger into the same bowl.

Add 1 tablespoon of white miso paste to the bowl.

Cut 2 lemons in half and squeeze their juice into the bowl.

Add a decent pinch of kosher salt and some freshly cracked black pepper to the mixture.

Add 1 teaspoon of honey. Whisk all the ingredients together thoroughly until the miso paste is well mixed.

While continuously whisking, slowly drizzle in 3/4 cup of olive oil until the dressing is emulsified.

To taste the Lemon Miso dressing accurately, dip a piece of lettuce or a slice of cucumber into it and taste. Adjust seasonings as needed. Pour the finished Lemon Miso dressing into a clear container for storage.

For the Orange Sesame Ginger Dressing: Grate the garlic clove into a clean mixing bowl using a microplane.

Grate 1/8 teaspoon of fresh ginger into the same bowl.

Zest 1 orange directly into the bowl using the microplane.

Cut 2 oranges in half and squeeze their juice into the bowl.

Add 2 tablespoons of rice vinegar, 1 to 2 teaspoons of soy sauce, and 1 teaspoon of sesame oil to the bowl.

Whisk all the ingredients together thoroughly.

While continuously whisking, slowly drizzle in 3/4 cup of olive oil to bulk up and emulsify the dressing.

Add the toasted sesame seeds and thinly sliced green onions to the Orange Sesame Ginger dressing. Stir to combine.

To dress a salad, always add the dressing to the bowl first, then add the lettuce or other salad components. Toss the salad in the bowl to evenly coat all the leaves.


For the Lemon Miso Dressing: Grate the garlic clove into a mixing bowl using a microplane.

Grate 1/8 teaspoon of fresh ginger into the same bowl.

Add 1 tablespoon of white miso paste to the bowl.

Cut 2 lemons in half and squeeze their juice into the bowl.

Add a decent pinch of kosher salt and some freshly cracked black pepper to the mixture.

Add 1 teaspoon of honey. Whisk all the ingredients together thoroughly until the miso paste is well mixed.

While continuously whisking, slowly drizzle in 3/4 cup of olive oil until the dressing is emulsified.

To taste the Lemon Miso dressing accurately, dip a piece of lettuce or a slice of cucumber into it and taste. Adjust seasonings as needed. Pour the finished Lemon Miso dressing into a clear container for storage.

For the Orange Sesame Ginger Dressing: Grate the garlic clove into a clean mixing bowl using a microplane.

Grate 1/8 teaspoon of fresh ginger into the same bowl.

Zest 1 orange directly into the bowl using the microplane.

Cut 2 oranges in half and squeeze their juice into the bowl.

Add 2 tablespoons of rice vinegar, 1 to 2 teaspoons of soy sauce, and 1 teaspoon of sesame oil to the bowl.

Whisk all the ingredients together thoroughly.

While continuously whisking, slowly drizzle in 3/4 cup of olive oil to bulk up and emulsify the dressing.

Add the toasted sesame seeds and thinly sliced green onions to the Orange Sesame Ginger dressing. Stir to combine.

To dress a salad, always add the dressing to the bowl first, then add the lettuce or other salad components. Toss the salad in the bowl to evenly coat all the leaves.
