In the dreary days of mid winter, we like to make salads with bold fresh flavors to lighten the mood. This salad dressing, which we sometimes serve on a simple bed of microgreens alone, is also full of cold and flu fighting components like raw garlic, fermented miso paste, and ginger. Enjoy it now and throughout the year.
Ginger Garlic Miso Salad Dressing
makes ½ cup, 4-6 servings
2 cloves garlic, minced
1 teaspoon grated frozen baby ginger
2 teaspoons white miso paste (we like the organic kind stocked at the Clintonville Community Market)
2 teaspoons soy sauce
juice of one half lemon
4 tablespoons high-quality olive oil
Place all ingredients together in a canning jar or bowl. Shake jar or whisk together.
Pour over greens. Store remaining dressing in the refrigerator for up to 4 weeks. Allow to come to room temperature before using.