Ingredients
- 1/4 cup freshly squeezed lemon juice, plus more as needed
- 1/4 cup seasoned rice vinegar, plus more as needed
- 5 tablespoons white miso
- 2 tablespoons honey
- 2 teaspoons toasted sesame oil
- 6 garlic cloves, thinly sliced
- 1 (3-inch) piece fresh ginger, peeled and thinly sliced
- 1 fresh jalapeño, stemmed (seeded if desired) and sliced
- 1/2 cup neutral oil
- Kosher salt
Instructions
- In a liquid measuring cup or wide-mouth jar, combine the lemon juice, vinegar, miso, honey, sesame oil, garlic, ginger and chile, and use an immersion blender to blend until smooth. With the immersion blender running, add the neutral oil in a thin stream. (Alternatively, you can use a countertop blender.) Taste and adjust with salt, lemon juice and vinegar as needed.
- Cover and refrigerate remaining dressing for up to 1 week.
Full Article
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
This is the recipe that inspired my book, “Good Things” (Random House, 2025), and my entire palate still puckers with pleasure every time I make it. After I’ve balanced and adjusted the flavors and dipped a bit of lettuce or cabbage into the dressing for a final taste, I always marvel at the way it manages to take every element — salt, acid, umami, fiery ginger, garlic and spice — right to the edge... without stepping over.