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MISO GINGER DRESSING
This dressing is wonderful to use to make
an Asian Slaw using shredded cabbage,
bok choy, carrots, daikon, cucumbers and
green onions, as well as
to dress a traditional salad.
Makes about 2 cups
1
1
⁄2 tablespoons miso*
1
⁄3 cup rice vinegar
1
⁄2 teaspoon mirin**
1 teaspoon soy sauce
3 teaspoons peeled and finely
chopped fresh ginger
1
⁄2 teaspoon finely chopped fresh
garlic
1 teaspoon brown sugar
1
1
⁄4 cup vegetable oil
1 teaspoon sesame oil
In a medium mixing bowl, mix miso and
vinegar until well blended, smooth and
homogenous using Speed 2, about 1 to 2
minutes. Add mirin and soy sauce and mix
to combine, about 20 seconds. Add ginger,
garlic, and brown sugar and mix well about
30 seconds.
With mixer on Speed 1, add the vegetable
oil and then the sesame oil in a slow,
steady stream into the bowl and mix until
totally emulsified and homogenous. Let
stand 30 minutes or longer to allow flavors
to blend before using. Store in an airtight
container in the refrigerator. If dressing
separates, mix on Speed 2 until emulsified.
Nutritional information per serving (2 tablespoons):
Calories 158 (97% from fat) • carb. 1g • pro. 0g
• fat 17g • sat. fat 1g • chol. 0mg • sod. 80mg
• calc. 2mg • fiber 0g
*Miso (Japanese fermented soybean paste)
can be purchased in most Asian/Japanese
markets, natural food stores and in many
well-stocked grocery stores. It is kept
refrigerated in an airtight container.
**Mirin is a low-alcohol sweet wine
made from glutinous rice, also
known as “rice wine.” It is available in
Asian/Japanese markets, and in the
gourmet section of well-stocked
grocery stores.
CAPONATA
Serve Caponata as an appetizer spread
with pita chips or thinly sliced French
bread. It is also a good dressing to
use on a wrap-type sandwich.
Makes 1
1
⁄4 cups
1 medium size eggplant, about
1
1
⁄2 pounds
2 tablespoons capers, drained
1 tablespoon celery, finely diced
1
⁄2 teaspoon finely diced sweet
red pepper
1 tablespoon finely chopped
green onion
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh mint
1
⁄2 teaspoon finely chopped
fresh parsley
2 tablespoons extra virgin olive oil
1 teaspoon lemon juice
dash red pepper flakes
1 teaspoon honey (if eggplant
seems bitter)
Preheat oven to 400°F.
Pierce eggplant with fork all around the
eggplant (about 8 times) and wrap in
aluminum foil. Roast eggplant for
approximately 45 minutes to 1 hour,
until the eggplant is very soft and has
collapsed. Unwrap and let cool.
When eggplant is cool to the touch (about
15 minutes) cut in half and spoon the soft
eggplant flesh into a mixing bowl; there will
be approximately 1
1
⁄2 cups of eggplant.
With mixer on Speed 3, mix for about 2
minutes until the eggplant turns into an
almost smooth consistency.
Add remaining ingredients and mix on
Speed 1 until just blended. Let stand
30 minutes before serving to allow
flavors to blend. May be made ahead and
refrigerated in an resealable container.
Nutritional information per serving (¼ cup):
Calories 72 (55% from fat) • carb. 7g • pro. 1g
• fat 5g • sat. fat 1g • chol. 0g • sod. 112mg
• calc. 15mg • fiber 3g
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