Sesame-Miso Vinaigrette (Goma Miso)
Recipe: #20287
July 21, 2015
Categories: Japanese, Gluten-Free, Low Cholesterol, No Eggs Vegetarian, Oil, Salad Dressing, more
"This is good on poached chicken salad. This calls for unhulled, unroasted sesame seeds. They can be found in some natural food stores. This makes enough for 2 main dish salads or 4 small salads."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (119 g)
- Calories 620.1
- Total Fat - 64 g
- Saturated Fat - 8.9 g
- Cholesterol - 0 mg
- Sodium - 644.4 mg
- Total Carbohydrate - 8.8 g
- Dietary Fiber - 3.1 g
- Sugars - 1.1 g
- Protein - 5.2 g
- Calcium - 187.6 mg
- Iron - 3.4 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place sesame seeds in a small frying pan and toast over medium-high heat while shaking pan to avoid burning (they burn easily). When they begin to pop, remove from heat.
Step 2
Reserve 2 teaspoons of seeds for sprinkling on salad and place the remaining seeds in a mortar and with a pestle, grind them roughly.
Step 3
Mash the miso into the ground seeds to form a thick paste.
Step 4
Add vinegar into the mixture and whisk in oil slowly until emulsified.
Step 5
Whisk again just before dressing the salad.
Step 6
Sprinkle the reserved seeds over salad.
Tips
No special items needed.
1 Reviews
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