Just added 2 tsps of white miso to my usual dressing for smacked cuke salad to up the umami factor a bit. The other ingredients are:
1tsp of salt
1 tsp of sugar
2-3 garlic cloves, crushed
1.5 tbsps rice vinegar
1 tsp of sesame oil
3 teaspoons of soy sauce
shake of hot crushed chilies
shake of toasted & ground up Sichuan peppercorns
as much chopped cilantro as one might want
Works really nicely with the added miso. I should use it more often in other dressings.
That looks good! I do something very similar but I use a big spoonful of chili crisp instead of the oil/chilies/peppercorns, and I also like to add a large scoop of finely chopped peanuts.
I bought a bagged salad kit the other day with an orange-miso dressing. Its delicious.
I need to pick up a package of white miso next time I venture out to the Asian market. I tend to under appreciate how much flavor it adds!
And it lasts forevah!
I like it on quinoa or pearl couscous salad with arugula and marinated grilled shrimp. Or with chicken.
Linking the other salad dressing recipe thread:
Love miso and love preserved lemon, but never thought to combine them given the intensity of both – must try soon!
Thanks for linking this again @shrinkrap – I intended to make the preserved lemon paste when you posted this earlier, but completely forgot!
I like the idea of adding jalapeno or other green pepper and using over salmon (as a riff on a Bengali mustard fish with lemon and green chilli).
Also sounds a lot like yuzu kosho!
I like a basic shallot-mustard-honey French-style dressing for butter lettuce and similar light greens.
Similar to the Via Carota salad dressing popularized by Samin Nosrat, but not always as intense in mustard or herbs.
The truffle-soy dressing in this Jean Georges recipe is excellent and quite different – the whole salad with shrimp in a champagne beurre blanc is wonderful.
https://www.jean-georges.com/recipes/summer/shrimp-salad-with-champagne-beurre-blanc
I got the idea from a Chris Morocco recipe.
Thanks for the nudge. It was past time for a new batch.
Preserved lemon paste on the right, and salad dressing made with what’s left in the blender on the left.
I also like vinaigrette made with what’s left over in jam/jelly jars.
Just whipped up a small batch of the Preserved Lemon and MIso Vinaigrette, with a couple of substitutions:
Approx 2 T. preserved lemon paste (one quarter of a lemon chopped to oblivion)
1.5 t. white miso
1 t. fish sauce (was out of anchovy paste. I could have used a little more of the fish sauce, I think)
2 t. dijon mustard
1/2 t. granulated garlic
1 T. maple syrup (I don’t care for honey)
3 T. cider vinegar
Approx 4 T. olive oil (@ChristinaM ‘s post didn’t include oil - the olive oil was good, but I think a neutral oil plus a splash of sesame oil would also be nice, or mayonnaise for a creamy texture)
Served on a romaine salad with chopped krab, sugar snaps, red bell peppers and rye croutons. Really good! Mine definitely did not need additional salt or lemon juice, although I could have gone 50/50 lemon juice/cider vinegar if I wanted to bump up the lemon flavor. Delicious umami bomb. I’ll be keeping a jar of this around for sure. Planning to use what’s left on roasted Brussels sprouts later this week!
Whoops. My mistake! I used olive.
I just did the jar clean-out dressing for a jar of honey and a jar of mustard both 
I know bottled dressing is supposedly inferior to homemade but I could live on Litehouse Chunky Blue Cheese Dressing and Dip.
I feel that way about Cindy’s Kitchen brand buttermilk ranch. The blue cheese is pretty great, too.
I’ve never heard of this brand but I see they sell it at sprouts. I’ll have to check it out because I’ve never found a bottled ranch that I like as much as the one I get at fast food joints or Sizzler.
I’ve never found a bottled salad dressing I liked until I discovered this one. I can always taste the preservatives, and find most commercial dressings unpleasantly gloopy gloppy.
Their buttermilk ranch tastes like it’s been freshly made. I’m peeved that our “jine iggle” carries the large bottles for their (very good) salad bar, but doesn’t sell the dressing.
I discovered them at the Sprouts across the street from our pad in Philly, and have to pick up a few bottles now every time we visit. It’s excellent & will do in a pinch on those very rare occasions I don’t feel like whipping up my own dressing/vinaigrette.
They have quite the selection. I still have an unopened large bottle of their creamy Caesar in the fridge .
Curious to see what you think!
There’s a thread for bottled / commercial salad dressing recommendations too:
More dressing threads here, too.
