March 8th, 2013

Citrus Miso Tahini Dressing

OneHungryMama Citrus Miso Tahini Dressing

I’ve been eating a lot of salads lately.

Oranges, too. They are in season and juicy delicious.

Tahini has been in my life a lot, as well. I bought a big jar, realized that it’s super good for you, and am now using every last drop.

Then I found the white miso paste in the back of my fridge. I love this stuff and it keeps in a sealed container in the fridge for up to a year. If that doesn’t make it a perfect family food ingredient, I don’t know what does.

Put the four things together and you get one kick ass salad with Citrus Miso Tahini Dressing.

I’ve used this dressing on both spinach and kale salads. It’ll go with any green, I’m sure of it. The salad pictured is baby spinach tossed with orange segments, thinly sliced red onion that sat in white wine vinegar for 30 minutes, and whole roasted almonds.

My next move is to toss this dressing with warm soba noodles. I have high hopes.

Make a jar and keep it on hand. Let me know what you end up doing with this tasty, nutritious dressing.

Citrus Miso Tahini Dressing
makes about 1 1 /2 cups dressing
(Can be shared with kids 6+ mos)*

1/4 cup cider vinegar
2 tablespoons shiromiso (white miso)
3/4 cup olive oil
1/4 c freshly squeezed orange juice
1 tablespoon tahini
Juice of 1/2 lemon
Salt, to taste

1. Using a fork or small whisk, whisk together vinegar and miso paste until smooth. If you have a hard time working out the lumps, add a few drops of hot water to help smooth things out.

2. Add the vinegar-miso mixture to a jar or medium bowl along with oil, orange juice, tahini and lemon juice. If using a jar, seal and shake to mix well. If using a bowl, whisk until the oil emulsifies and the dressing comes together. Season with salt to taste; give one last shake or whisk. Dress your salad and keep leftovers in a sealed container in the fridge for up to 5 days.

*Note: Tahini is made of sesame seeds which are said to have similar properties to tree nuts. Introduce it carefully, especially if your child has a personal or family history of food allergies. Also, this dressing is on the acidy side and miso can be salty. These flavors are safe—and can excite baby’s palate!—but should be served in very small, age appropriate portions. Just a little drizzle will give rice, noodles or veggies (whole or pureed!) great big flavor for little ones.

One Response

  1. Liz says:

    Love this post – strangely I also have a huge jar of tahini and an eternal container of miso in the back of my fridge. Can’t wait to get home!

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