The only dressing you'll need...
to survive winter's chill (among other cringy things at the present time)
You wouldn’t think something as simple a salad dressing could be a form of daily therapy, but this one has been saving me the past few weeks (the past few days in particular). This is a quick post today, but a dressing that can comfort, alleviate some (political) anxiety, stir cravings and keep a body steady during incredibly frigid temperatures (at least in NYC) is worth documenting. I’m focusing on the small joys right now. Here’s a list of why you may want to keep this tahini-miso-maple dressing in your fridge for the remainder of winter, the recipe follows:
it serves emotional support blanket — I think we’re gonna need as many “blankets” as we can get in the coming days/next 4 years, anything to help ease the toxic headlines and redirect energies towards the positive things we can continue and create. The mouthfeel and texture of this rich, substantial dressing is surprisingly supportive. A little hug in a jar.
it’ll help boost your salad and vegetable intake — toss wintry greens (sauteed kale, spinach, mustard greens), hearty lettuces (like escarole and romaine), and roasted vegetables with this dressing and you’ll want it on repeat. I’ve made a big batch of it and have yet to tire of it after 10 days. (Part of that could definitely be sheer cold weather laziness, but I’d like to think otherwise).
use it as a dip or drizzle — with crispy smashed roast potatoes, roast chicken or fish, a seared pork chop of beef roast…it’s crazy versatile.
it’s balanced and immunity boosting — combine rich mouthfeel from tahini, a cut of acidity from apple cider vinegar and lemon, a pop of garlic and ginger to awaken our senses and boost immune systems and you’ve got a workhorse dressing.
whiz it together in under 5 minutes — I made this without even thinking what I was throwing in and zipping with a hand blender. sometimes magic happens when you don’t overthink things.
Tahini-Miso-Maple Dressing
As I just mentioned above, I threw ingredients in a jar and blended — so the quantities below are definitely approximations, but that also means you can trust your instincts and do the same, adjust as needed until you reach your own personal point of tasty perfection. I’d suggest doubling or tripling the recipe, especially if you have more than one person in your home. This will go faster than you think and lasts up to 2 weeks in the fridge. Refresh it with an additional splash of apple cider vinegar or lemon juice if it gets a little “sleepy”.
I’ve put it over literally everything and done at least 6-7 salad variations with it. Pictured above is a quick lunch salad with romaine lettuce, grapefruit segments, crushed pumpkin and sunflower seeds, fresh dill and scallion, crumbled blue cheese and a poached egg.
3 tablespoons tahini
1 tablespoon white, yellow or chickpea miso
2 teaspoons dijon mustard
2 teaspoons grated fresh ginger root
1-2 small garlic cloves
2 teaspoons lemon juice
1 tablespoon apple cider vinegar
1 1/2 teaspoons maple syrup (or honey)
1/2 cup (125ml) neutral oil like canola or rapeseed
1-2 tablespoons water as needed to reach desired consistency
sea salt or kosher salt to taste
Add together ingredients tahini through maple syrup and slowly drizzle in oil while blending with a hand blender / blender / whisk in order to best emulsify the dressing. If it’s too thick, add a bit of water to loosen it. Season with salt.
Enjoy with whatever your heart desires. :)
