Miso-Honey Vinaigrette with Mixed Green Salad
By Cassandra LoftlinPublished on January 4, 2023
Time
25 minutes
Yield
Serves 4
WHAT KIDS ARE SAYING
"The dressing was smooth and had just the right amount of tang and sweetness to it. It was amazing!" —Zoe, recipe tester, age 11
Ingredients
DRESSING
2 tablespoons white miso 1 tablespoon mayonnaise 2 teaspoons honey ¼ cup unseasoned rice vinegar ¼ teaspoon table salt ¼ cup plus ¼ cup extra-virgin olive oil, measured separately¼ cup vegetable oilSALAD
4 cups mixed baby lettuce (4 ounces)2 Persian cucumbers, ends trimmed and chopped1 cup snow peas, strings removed and cut in half1 tablespoon toasted sesame seeds (optional)Before You Begin
If you can’t find Persian cucumbers, use half of an English cucumber instead.
Instructions
- For the dressing: Add miso, mayonnaise, and honey to jar. Use fork to stir until mixture is well combined.
- Add vinegar and salt and cover jar with lid to seal. Shake until smooth, about 10 seconds.
- Remove lid. Add ¼ cup olive oil and re-cover jar with lid. Shake until combined, about 10 seconds. Add remaining ¼ cup olive oil and repeat shaking.
- Add vegetable oil and shake until dressing is smooth and slightly thickened. (Dressing can be refrigerated for up to 1 week. Shake briefly before using.)
- For the salad: In large bowl, combine lettuce, cucumbers, and snow peas. Measure out ¼ cup dressing and drizzle over salad. Use tongs to toss until salad is well coated with dressing. Sprinkle salad with sesame seeds (if using). Serve.
Time
25 minutesYield
Serves 4WHAT KIDS ARE SAYING
"The dressing was smooth and had just the right amount of tang and sweetness to it. It was amazing!" —Zoe, recipe tester, age 11Ingredients
DRESSING
SALAD
Test Kitchen Techniques
Ingredients
DRESSING
SALAD
Test Kitchen Techniques
Ingredients
DRESSING
SALAD
Test Kitchen Techniques
Why This Recipe Works
Kids will have fun making this “shake-ahead” salad dressing that’s perfect for tossing with baby greens, cucumber, and snow peas (or their favorite veggies)! Using a combination of extra-virgin olive oil and vegetable oil keeps it pourable, straight from the refrigerator. And just one tablespoon of mayonnaise keeps the dressing smooth and combined. That’s because mayonnaise contains emulsifiers—special molecules that help two substances that wouldn’t ordinarily mix (like oil and vinegar) stay combined. Kids can see what happens when you try to mix oil and vinegar without an emulsifier by adding a tablespoon each of oil and vinegar to a clear glass. No matter how hard they stir, the oil will always rise above the vinegar after just a few minutes.
Before You Begin
If you can’t find Persian cucumbers, use half of an English cucumber instead.
Instructions
- For the dressing: Add miso, mayonnaise, and honey to jar. Use fork to stir until mixture is well combined.
- Add vinegar and salt and cover jar with lid to seal. Shake until smooth, about 10 seconds.
- Remove lid. Add ¼ cup olive oil and re-cover jar with lid. Shake until combined, about 10 seconds. Add remaining ¼ cup olive oil and repeat shaking.
- Add vegetable oil and shake until dressing is smooth and slightly thickened. (Dressing can be refrigerated for up to 1 week. Shake briefly before using.)
- For the salad: In large bowl, combine lettuce, cucumbers, and snow peas. Measure out ¼ cup dressing and drizzle over salad. Use tongs to toss until salad is well coated with dressing. Sprinkle salad with sesame seeds (if using). Serve.
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