Dressed Up: Sesame-miso vinaigrette

by Sarah Steimer

This vinaigrette can serve double-duty as a marinade. I added a few tablespoons to some firm, cubed tofu overnight and grilled it (along with some veggies) the next day. I drizzled more vinaigrette over everything and a little brown rice — simple and de-lish.

• 1 red Fresno chile, with seeds, finely chopped
• 1/4 cup vegetable oil
• 2 tablespoons fresh lime juice (about 1 lime)
• 2 tablespoons white or yellow miso
• 1 tablespoon lite soy sauce
• 1 tablespoon unseasoned rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon toasted sesame seeds
• 1/2 teaspoon fresh ginger, grated

Combine all ingredients in a bowl or small jar. Can store in the fridge for about one week.

Makes about 2/3 cup.

Recipe from: Bon Appetit

* From farmers market to salad bowl — that’s how the story goes this time of year. And what better way to dress up your farm-fresh finds than with homemade salad dressings? See all of our Dressed Up recipes here.