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I love this dressing on pretty much any salad situation, but it’s extra good in a ‘grain bowl’. Place about 2/3 cup (125 grams) cooked grains in a bowl (pearl barley, brown rice, or quinoa), top with roasted vegetables and some nuts, and drizzle with the dressing. It’s also good over steamed broccoli or with a simple poached chicken or tuna salad.
Makes about 3/4 cup
grated zest and juice of 1 orange
1/2 cup (125 milliliters) Gefen Extra-Virgin Olive Oil
2 tablespoons Tuscanini Apple Cider Vinegar
1 tablespoon white miso
1 teaspoon soy sauce
1 teaspoon Gefen Maple Syrup
1/4 teaspoon ground turmeric (mostly for colour)
3-centimeter (1-and-1/4-inch) piece ginger, peeled and roughly chopped
Add all of the ingredients to a blender and blitz for about 30 seconds or until well combined. Add some water if the dressing is a little too thick. Check and adjust the flavour so that it’s the perfect mix of salty, tangy and a tiny bit sweet. Store the dressing in the fridge for up to four days.
Recipe excerpted with permission from Around the Kitchen Table: Good things to cook, create and do – the whole year through (Murdoch Books, 2022). Purchase on Amazon.
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