• Becky Berberich

Lemon Miso Vinegrette

Salads. Sometimes we're in the mood for them and sometimes they are totally not what we want. Today I'm making the gamble that they are what I want for lunch this week. I say that because I've been so in the mood to make dressings! I had two bags of cruciferous crunch that needed to get used and thus: lunches = salads.

First, I love this stuff. I don't know why it is SO much better to me than lettuce, but it's all I use in salads. As is it's a bit rough so I usually sauté it on high for a few minutes until it wilts a little. It's plenty crunchy still and so much more satisfying than lettuce.

Second... I never, I mean never, remember the name of this stuff I love so much correctly. In my head it is 100% carniferous crunch. Like coniferous trees but with an a. It's a made up thing that has dug it's way into my brain and will not leave. Never ask me to recommend it in person because I will make you look like an idiot if you repeat it to a TJ employee. Similar to how I sent my dad in 4th grade to the music store to get me a 'String Butler' book my viola teacher required instead of 'String Builder' which clearly makes more sense. Only I would think an imaginary butler here to help you with your instrument learning needs made any sense.

So in prep to eat all of this cabbage/kale/sprouts I had spent my day doing two pretty cool things. The first is spending time with my friend Caroline who is bad ass professional photographer, comedy lover, and all around awesome chick. She was taking pictures of an un-crab cake recipe that I will post about at a later time. You should totally check her out on instagram @caro_jphilips to see here amazing talent.

The second thing I did was make new dressings that both turned out great. Miso has been the theme of the day, as we know I fall into my ruts! Miso is a great nutty, savory, delicious flavor that for some reason resonates with a bacon flavor to me in this recipe.

(*cruciferous crunch, chickpeas, artichokes, and shredded carrots)

This was super simple and is much lighter than the miso ranch I made earlier. I originally was thinking lemon tahini but turns out I ruled that out when I never re-purchased miso the last time I was out. I had used so many lemons for garnish earlier that I wanted to make something lighter and not have all those poor citrus babies go to waste: Cue this simple and really tasty recipe.


- 3 lemons squeezed

- 2 heaping Tbs white miso

- 1 tsp chopped garlic

- 2 Tbs olive oil

- 3 Tbs apple cider vinegar

- 3 Tbs water

- 1 tsp salt


Step 1: Put into a blender and pulse until blended. You don't have to do this one too long, things incorporate quick. They will separate as you'd expect after, but the miso keeps it together for a bit.

I mentioned this above but for some reason there was a smokey bacon quality to this dressing that oddly balanced well the bright lemon flavor. One day I want the chef's equivalent of perfect pitch where I can understand exactly the qualities of foods as they come together. Right now I'm stuck sounding real knowledgable when I say things like "it's just real good like." I'm good with individual components but the blending nuance fascinates me.

Nutritional Info. Servings 2; Serving size 1/3 cup. Calories 158, Fiber 1 g, Fat 14.5 g, Protein 2.1 g, Carbohydrates 6.5 g

Let me know if you think I'm crazy for the bacon tasting thing... I predict I am! Happy eating.

"Life is a series of thousands of tiny miracles. Notice them"

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