There are certain foods that are standards in our Dinners on Demand freezers because they’re favorites. We almost always carry them because, frankly, people always ask for them. This is one such recipe. Our Miso Sesame Vinaigrette is a popular item, and it was a hit at Tuesday Lunch this week. Enjoy making it with the following recipe – or stop by The Kitchen Shop to pick up a pint made by our Culinary Center of Kansas City chefs.
Miso Sesame Vinaigrette
- 1/2 cup rice wine vinegar
- 1/4 cup water
- 6 tablespoons white miso paste
- 1/4 cup sugar
- 2 tablespoons creamy peanut butter
- 1 tablespoon ginger, minced
- 1 teaspoon garlic, chopped
- 1 jalapeno pepper (or Serrano pepper), minced
- 2 teaspoons pure sesame oil
- 2 teaspoons Dijon mustard
- 1 cup canola oil
- 2 teaspoon sesame seeds, toasted
In a blender, add vinegar, water, paste, sugar, peanut butter, ginger, garlic, chili, sesame oil, and mustard. Puree until smooth. With machine running, slowly stream in canola oil until incorporated. Add sesame seeds and stir to combine. (If mixture seems too thick, add water until vinaigrette can be poured.) Transfer to a covered bowl and refrigerate until needed. Vinaigrette will keep for up to 2 weeks in refrigerator. Serve cold.
Makes 3 cups.