If you're near an Asian specialty market or find red miso paste in the store, this is the perfect accompaniment to make for any white fish that you're serving.
For more recipes and tips from David, visit his website and Facebook page.
- 2 large tomatoes, seeded and chopped (peeled if possible)
- 1 Tablespoon olive oil
- 1 shallot, chopped
- 1 Teaspoon chopped ginger
- 2 Tablespoons red miso paste
- Salt and pepper, to taste
- Chicken stock, for thinning
Calories Per Serving27
Folate equivalent (total)6µg2%
- 2 tablespoons red miso (fermented bean paste)
- 2 teaspoons Dijon mustard
- 1 tablespoon water
- 1 1/2 tablespoons fresh lemon juice
- 1/4 cup vegetable oil
- 1 teaspoon minced peeled fresh gingerroot
- 1 scallion, minced
- In a bowl mash together miso and mustard and whisk in water and lemon juice. Add oil in a stream, whisking, and whisk vinaigrette until emulsified. Whisk in gingerroot and scallion.
Tomato-Miso Vinaigrette - Recipes
Do you know what’s happened? Including this one, I’ve just given you five posts in a row about salads. Apparently, I don’t call it salad season for nothing. I promise to bring something else to the blog soon and maybe even bake something. But for today, here’s another really great salad for beautiful tomatoes. I received a review copy of The Broad Fork by Hugh Acheson and immediately appreciated the book’s intent. Acheson was inspired to offer ideas for cooking with several common types of produce from farmers’ markets and CSA’s, and of course his humor is injected throughout the book. There are about four recipes each for 50 different seasonal items, and they’re the kind of interesting recipes that get you thinking of new ways to use these ingredients. I’m wishing our local season for artichokes wasn’t over yet now that I see the Pickled Shrimp, Crisp Artichokes, and Butter Lettuce dish and Shaved Artichokes, Bay Scallops, and Preserved Lemon. For summer corn, there’s Perfect Pan-Roasted Chicken Breasts with Creamed Corn, Lemongrass, and Crisp Shallots. And, since this year’s first appearance of purple hull peas just arrived from our CSA, I can’t wait to try the Gratin of Field Peas and Roasted Tomatoes or Fried Black-Eyed Peas. I grabbed one of the first local melons I found and tried the Sauteed Catfish with Cantaloupe, Lime, and Cilantro Salsa. I love the flavors of sweet fruit with spicy chiles in a salsa for seafood, and this was a delicious example of that combination. Next, I found myself stuck in the Tomato section on this salad with crispy farro and that lovely-sounding Roasted Tomato-Miso Vinaigrette. Those two components make this much more than a simple act of layering sliced tomatoes and salad greens.
To begin, you need to cook, drain, and dry the farro. Once tender, I strained off the cooking water and spread the grains on a towel-lined baking sheet to let them cool and dry. The dried, cooked grains were then fried in small batches in a saucepan of oil. I can tell you the grains want to stick to a spoon both when lowering them into the oil and when removing them from the oil. It helps to have two spoons handy so one can be used for scooping up the grains and the other can be used for scraping grains from the first spoon. After frying, the grains were left to drain on paper towels and sprinkled with salt. This step can be done in advance, and the crisped farro can be left at room temperature. But I did find them a bit addictive and kept reaching back for tastes risking not having enough for the salad. The vinaigrette needs to be started in advance as well since tomato slices need to roast for 30 minutes. Once roasted and cooled, the slices were added to a blender with thyme, white miso, soy sauce, and rice vinegar to be pureed until smooth while olive oil was added. The recipe calls for purslane and arugula, and I was lucky enough to be at the Boggy Creek Farmstand on a day when they had purslane. There was no arugula though, so I used baby mustard greens instead. But, any sturdy, flavorful salad greens would work here. The salad was built by placing tomato slices on a platter and drizzling them with some vinaigrette. Next, the salad greens were tossed with vinaigrette, and they were placed on top of the tomatoes. Last, the crisped farro was sprinkled on top.
This vinaigrette made me wonder why I’m not putting miso into every salad dressing I make. With the roasted tomato, the big flavors were a great match for salad greens with character. Thankfully, I didn’t snack on every last bit of crisped farro before finishing the salad because the grains added a tasty contrast in texture. This book is for everyone who needs fresh new ideas for all those farmers’ market vegetables. It even has me looking forward to turnip season, and I don’t think I’ve ever said that before.
Tomato Salad with Crisped Farro, Purslane, Arugula, and Roasted Tomato-Miso Vinaigrette
Recipe reprinted with publisher’s permission from The Broad Fork by Hugh Acheson, published by Clarkson Potter/Publishers.
Great tomatoes sprinkled with kosher salt are enough to make me giddy, but when you add an awesome vinaigrette, some wonderfully fresh greens, and the crisp texture of fried farro, then I am over the moon. This is summer. Bring on the front-porch dinners.
1 cup farro
2 cups peanut oil
2 pounds heirloom tomatoes, cored, halved, and sliced into half-moons
1 cup Roasted Tomato–Miso Vinaigrette (recipe follows)
2 cups fresh purslane
2 cups arugula leaves
Freshly ground black pepper
1. Bring 2 cups of water to a boil in a saucepan, and add 1 teaspoon kosher salt and the farro. Lower the heat to a simmer and cook the farro until it is tender, 25 to 30 minutes. Strain the farro. Spread it out on a large platter lined with paper towels to steam off and drain off as much of the water as possible.
2. In a large saucepan, heat the peanut oil to 350°F. Add the farro, in batches, and fry until crisp, 1 to 11 minutes. You want the grains to be crisp but not like little rocks. Remove from the oil and drain on the platter, lined with fresh paper towels. Season with kosher salt to taste.
3. Arrange the sliced tomatoes on a large platter and season them with kosher salt. Drizzle half of the vinaigrette over the tomatoes. In a large bowl, combine the purslane and the arugula. Dress the greens with the remaining vinaigrette and toss well. Place the greens in the center of the platter. Garnish with the crisp farro and season with freshly ground black pepper to taste. Eat, and eat well.
Roasted Tomato-Miso Vinaigrette
Makes about 1 1 cups
1 large heirloom tomato
1 teaspoon kosher salt
1 tablespoon fresh thyme leaves
1 tablespoon white miso paste
1 teaspoon Japanese soy sauce
2 tablespoons rice vinegar
1 cup olive oil
1. Preheat the oven to 400°F.
2. Core the tomato and cut it into thick rounds. Season the tomato slices with the kosher salt and arrange them on a parchment-lined baking sheet. Place in the oven and roast for 30 minutes, until the tomato slices are concentrated and very soft.
3. Remove the tomatoes from the oven and let them cool to room temperature. When they have cooled, place them in a blender and add the thyme, miso, soy sauce, and vinegar. Puree until smooth, and then, with the motor still running, slowly drizzle in the olive oil. The dressing will keep for a week in a jar in the fridge.
Open-Faced Tomato Sandwich with Miso Aioli
This recipe may seem simple — and it is. But, in the fleeting moments of summer, tomatoes are meant to be eaten raw, and often. This spin on a classic tomato sandwich uses a light miso aioli to highlight the savory, umami quality of tomatoes while contrasting their perfect, acidic sweetness.
| Yield: 4 servings | Time: 20 minutes |
In a stabilized bowl (wrap a moist towel around the base of a bowl) whisk together egg yolk, garlic, lemon juice, and red miso.
While whisking, slowly drizzle in canola oil, until your mayo starts to form. — Whisk fast, drizzle slow. Keep adding oil until you reach your desired consistency. Then taste for seasoning adjustments.
If using vegannaise, drizzle in water while whisking until you reach your desired consistency. Then, add lemon, garlic, and miso.
Slightly toasted your sourdough, top with sliced tomatoes and white beans (if using), then drizzle on miso aioli, and top with toasted almonds and torn, fresh oregano.
- 1/3 cup canola oil
- 3 tablespoons unseasoned rice vinegar
- 2 tablespoons light yellow miso
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 2 teaspoons finely grated lime zest
- 2 tablespoons fresh lime juice
- Kosher salt
- 2 pints cherry tomatoes
- 8 ounces soba noodles
- 4 scallions, thinly sliced
- 1 tablespoon toasted sesame seeds
Preheat the oven to 425°. In a bowl, whisk the canola oil, vinegar, miso, ginger, sesame oil, honey, lime zest and lime juice until smooth. Season with salt.
On a rimmed baking sheet, toss the tomatoes with 3 tablespoons of the miso dressing and season with salt. Roast for 20 minutes, stirring, until the tomatoes are charred in spots. Scrape into a large bowl.
Cook the soba in boiling water just until al dente, 4 minutes. Drain and cool under cold running water. Add the soba, scallions and half of the remaining dressing to the tomatoes and toss well. Season with salt transfer to a platter and garnish with the sesame seeds. Serve with the remaining dressing.
Chef Hugh Acheson's 'The Broad Fork' explores world of fruits and vegetables: Cookbook review
"The Broad Fork: Recipes for the Wide World of Vegetables and Fruits" by Hugh Acheson includes creative recipes, including Cantaloupe and Mint Soup With Crab and Curry Oil.
(Rinne Allen/Clarkson Potter Publishers)
$35 Clarkson Potter Publishers 336 pages.
In a nutshell: Doctors have been urging Americans to eat more fruits and vegetables for years. Now, with the price of meat heading into the stratosphere, cutting back has become a budgetary must for many people. This new cookbook from celebrity chef Hugh Acheson taps into the zeitgeist with more than 200 recipes designed to help people maximize the bounty from the farmers market and the grocery produce aisle, unlocking their full potential for flavor. The recipes range from pantry staples like homemade pickles, to elaborate meals that are worthy of special occasions and holidays. Don't mistake this for a vegetarian cookbook, however. Acheson doesn't eschew meat altogether, but moves it away from the center of the plate so that vegetables can shine.
Take a taste: Cantaloupe and Mint Soup With Crab and Curry Oil (above) Griddle Asparagus, Poached Eggs and Grits Sea Scallops With Buttered Kraut and Pecan Brown Butter Spaghetti With Green Garlic, Speck and Basil Fried Green Beans With Yogurt Sauce Tomato Salad With Crisped Farro, Purslane, Arugula and Roasted Tomato-Miso Vinaigrette Persimmon "Pop-Tarts" Sweet Potato Gratin Vidalia Onion Marmalade Cast-Iron Broccoli With Anchovies and Olives Cauliflower Gratin Kale Salad With Crips Shallots and Caper Dressing Classic Cabbage Kimchi Fava Beans, Poached Egg, Crisp Pancetta and Focaccia Crisps Honeydew Agua Fresca.
What's hot: Acheson shows how to use things that most home cooks don't know what to do with, like kohrabi and kombu. And he introduces ingredients you've probably never heard of, like yacon, a root vegetable similar to jicama that grows like weeds in the south and in South America, where it's know as the "Peruvian ground apple."
What's not: How is it possible for a cookbook emphasizing produce to only have 3 desserts? Where are the fruit crisps, cobblers and pies you expect from a Georgia chef?
Tomato Soup and Sauce Recipes
Homemade tomato soup is real, honest comfort food. And there are endless variations. My own tomato soup is rarely the same twice – same for my tomato sauce recipe. I add in whatever I find in the refrigerator or whichever herbs are ready for picking. Here, I’m presenting what I think are some of the best tomato soup and sauce recipes around. Get some inspiration and spark your creativity with these ideas. Keep it simple and please your friends and family with salsa for dipping, rich, decadent sauce for pasta, or creamy tomato soup. Most of these are so good that one you try them, you’ll never want store-bought again!
Basic Mustard Vinaigrette Recipe
One of the first things I learned to make when I was learning how to cook or should I say being taught how to cook was a simple vinaigrette. I was in my 20’s and didn’t even know at the time how much I would enjoy spending time in the kitchen.
I was dating this wonderful woman who lived in a studio on the Upper East Side of New York City whose kitchen was barely big enough for one let alone two adults. It was so tight that just preparing diner together was enough to create a romantic setting.
Now in my current kitchen, my wife and I can be cooking a 5-course meal and not once bump into each other although I try every chance I get. There’s something to be said for small kitchens. But I digress.
Thinking back, this friend was probably my first cooking teacher and the one who taught me how to enjoy good food and how much fun it can be in the kitchen. She taught me two simple lessons that I still preach about on my web site. One, use the freshest, best ingredients available and two, keep it simple.
And although she was a very good cook, she had a few simple recipes up her sleeve that she could pull off at a moment’s notice. One of them was a mustard vinaigrette.
This vinaigrette is so simple yet so delicious, I’ve been serving it to friends and family for the last 20 years and still get rave reviews. Maybe all my friends grew up like I did on those commercial brands of French and Thousand Island dressings.
You know the ones that won’t come out of the jar until you smack them a few times on the bottom and next thing you know you have a big funky glob of dressing on your plate.
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Mustard Vinaigrette Basic Ratios
I did a little research on the basics of preparing a simple vinaigrette to see how my tried and true recipe stood up to the pros. What follows are some tips on making a basic vinaigrette that can be your starting point for a plethora of vinaigrette that can be prepared by altering the ingredients.
Almost all the recipes I found call for a 3 to 1 ratio of oil to vinegar. This is a safe ratio to memorize for general knowledge but shouldn’t keep you from coming up with your own. When making this basic vinaigrette for myself, I rarely measure it out. I just add the ingredients, taste, and adjust.
Now this isn’t the best way for beginners to learn, but once you get the basic idea of what it should taste like, go for it. If I did measure it out, I bet I would come up with a ratio of slightly less oil to vinegar than 3 to 1.
The Simplest Vinaigrette
The purest form of vinaigrette would be oil, vinegar, and a little salt & pepper mixed right in a bowl of greens. When I was a kid, we used to go to this Italian restaurant it was more like a pizza joint with tables in the back. They would serve a salad of iceberg lettuce, 2 slices of cucumber, and a rock hard wedge of tomato with nothing on it.
On the table would be a cruet of olive oil and a cruet of red wine vinegar. The waiter would come around and ask if I would like him to dress it. Of course I wanted him to dress it and toss it too. He was an expert.
I figured he must have dressed thousands of these salads so he must know what he’s doing. Besides, at that age I had no idea the proper ratio was 3 to 1.
Slightly more complicated would be to introduce an emulsifier to our vinaigrette. What a horrible sounding word to something that tastes so good. Why would you add an emulsifier like mustard to your vinaigrette? One reason might be to add an additional layer of flavor.
Another would be to keep the oil and vinegar from separating. That’s what an emulsifier does. First you combine the vinegar and mustard, season with salt and pepper and then slowly drizzle in the oil while whisking the ingredients together.
What Type of Oil To Use?
There is no reason to use good olive oil when making a mustard vinaigrette. Why?
The mustard overpowers the taste of the olive oil. You might as well use vegetable oil or canola oil. You do however want to use decent French mustard with lots of flavor.
I typically use a Dijon mustard. If you do insist on using olive oil, be careful not to over beat the olive oil when combining with the other ingredients so not to lose its delicate flavor and make it bitter.
You may want to try making a blend of olive oil and some other type of oil. I like to mix my vinaigrette in a used jar with a cover for easy storage. Usually I save an old mayonnaise or baby food jar.
If the dressing gets low, just add some more ingredients, taste, and adjust the amounts. Some recipes insist on using a whisk to combine ingredients although I find a fork works just fine.
What vinegar you use is your choice and depends on what you are putting the vinaigrette on. I prefer a Balsamic vinegar, but you can use red or white, cider, flavored, infused, or even try no vinegar at all and substitute a citrus juice. (but then it wouldn’t be called a vinaigrette, would it?)
The Other Ingredients I Use
The other ingredients I typically add are garlic, dried parsley, and dried thyme. Some recipes call for chopping the garlic, some mincing it, some pulverizing it with a mortar and pestle. I either smash it with the side of my chef’s knife or use my handy, dandy garlic press which is fun to use, but a pain to clean.
These are the basic ingredients I use, but you should not limit yourself from experimenting with a variety of herbs, spices, and other ingredients. Just look in any cookbook or cooking magazine and you’ll find dozens of variations.
Here’s my basic vinaigrette with measured amounts, but as I said earlier, I usually just eyeball it, taste, and adjust. If you make this enough times, you’ll be doing the same in no time at all.
- Quick Glance
- Quick Glance
- 10 M
- 10 M
- Makes 8 (2-tbsp) servings | 1 cup
Ingredients US Metric
- 1 tablespoon finely chopped shallot
- 2/3 cup extra-virgin olive oil
- 1/3 cup sherry vinegar (or substitute red wine vinegar)
- 1 small garlic clove, grated
- 2 teaspoons Dijon mustard (regular, whole-grain, or a combination)
- Kosher salt and freshly ground black pepper
In a fine-mesh strainer, rinse the minced shallot with cool water to take away some of its sting.
In a Mason jar or container with a lid, combine the drained shallot, olive oil, vinegar, garlic, Dijon, 1/2 teaspoon of salt, and several grinds of black pepper.
Seal the jar or container and shake vigorously to emulsify. Taste and, if desired, add a splash more olive oil and some more salt and/or pepper.
The dressing can be used immediately or refrigerated for up to 2 weeks. If the oil solidifies in the fridge, let the vinaigrette rest on the counter for a few minutes. Shake well before using.
Recipe Testers' Reviews
This vinaigrette is so simple to make but so delicious. I always have some sort of homemade vinaigrette in the fridge and this is definitely going to be added to the weekly rotation. I already had it on my lunch today!
I used red wine vinegar as that's what I had on hand and regular Dijon. A jar like this lasts a week in my house being served on side salads daily and the odd lunchtime salad. So 14 side salads and 2 large lunch salads (I eat a lot of salad).
This is now my new basic vinaigrette! Everything about it screamed that I was going to love it—and I did! I usually make my own simple vinaigrette with a variety of vinegars and like the more bracing 2 to 1 ratio with oil to vinegar, but have always just used regular Dijon as my emulsifier. With this vinaigrette recipe, I went wild and used the combination of 1 teaspoon Dijon with 1 teaspoon whole-grain mustard and what a huge difference that made. So good and definitely more exciting!
I used red wine vinegar and 1/2 medium shallot. I also really liked the grated garlic clove in this vinaigrette. After adding all the ingredients and shaking it all up, I tasted it, and it didn’t need anything else added. It was perfect as it was and had such a wonderfully balanced flavor. I usually toss the salad ingredients with a little salt and pepper before adding the vinaigrette, so I didn’t want to add additional salt to the vinaigrette.
This made 1 cup vinaigrette, and I used about 3 tablespoons of it for a big salad last night with all kinds of good stuff included in it to go along with grilled bacon-wrapped filet mignons. Tonight, it’s going to dress a simple green salad to accompany some braised pork chops. It has found a happy home in my fridge.
I am a HUGE fan of homemade salad dressings, preferring the fresh taste and flexibility of doing it yourself. I loved the speed at which it came together with no special tools or hard-to-find ingredients.
For those who aren’t fans of super-sour dressings, sherry vinegar is a must-try that adds some flavor without the pronounced sour taste. It’s light and doesn’t turn your greens into a wilted mush!
This is excellent as-is, but can definitely be altered to highlight specific ingredient flavors or meal themes. Based on what this is used for, I might add some fruit juice or other sweetener, especially if you plan to use this on bitter greens. It’s a great base, but has a lot of potential to make a spectacular addition to a complex salad.
You could try different mustards. Include some jam or preserves to thicken it up and add some additional sweet on top of the sour. Try a flavored oil instead of plain EVOO.
True to its name, this recipe produces a solid basic everyday vinaigrette. I often keep a small jar of homemade vinaigrette in the refrigerator, but I usually make it by sight and taste rather than measuring. It’s helpful to have a recipe on standby and the measurements in this recipe work.
I would this makes about 18 servings. We don’t use that much dressing on our salads so it will last us a while.
I didn’t adjust anything with the dressing after tasting it, but I would have actually liked a little more vinegar. (Of course, I sometimes dress salads for myself with red wine vinegar and nothing else. I love vinegar.) By the time it was on the salad and had mellowed, the balance seemed right.
I used Columela Jerez sherry vinegar, California Olive Ranch Everyday Blend extra virgin olive oil, regular Grey Poupon Dijon, and 4 grinds of black pepper.
The first salad it went on was romaine, cherry tomatoes, and cucumber, and it was delightful.
Just like the title states, this is a good basic vinaigrette. We liked the vinegar to oil ratio and didn’t need to add any additional oil. Easy—put all the ingredients in a jar and shake. You could add additional herbs or flavor if desired, but it’s very tasty as written.
The mixture emulsified beautifully with the measurements given.
I love shallots in vinaigrette, and the simplicity of this recipe really appealed to me. I like the practicality of having homemade dressing ready to go in the fridge, and this made enough for a few days of salad—the perfect amount.
I also like that this base can be tailored in multiple ways by adding a few drops of honey, fresh lemon or orange juice, smashed anchovies, different herbs, etc.
This is a flavorful go-to vinaigrette recipe!
I used to be, many moons ago, very familiar with those little packets of Good Seasons Italian Dressing. There was a time when I thought that that was the be-all and end-all of salad dressings. I wouldn’t stoop to buy bottled salad dressing. No, not me. I made it myself. Being the rebel that I was, and liking a more acidic dressing than I ended up with, with Good Seasons, I did not pay attention to the measurements marked on the cruet. Again, oh no, not me. I had my own way of making the dressing, to achieve the best dressing known to mankind. Fast forward to today.
We eat a lot of salads, and we have had a “house” Dijon vinaigrette for years, that we have always been very happy with. Well, move over house dressing, this vinaigrette just blew you out of the water. This dressing is just about perfect. We like dressings that are a bit heavy on the vinegar, and a bit lighter on the oil, like this one is. (And like my Good Seasons, I think, turned out. But who knows.) In addition, the sherry vinegar, which I used, elevated it even more. Rinsing the raw shallot is a fabulous idea, one that I often forget about. It does take the sharpness that raw shallot tends to have away. I am very happy I have quite a bit of the cup of dressing left, for salads for this week. A new tradition is born.
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High-quality doesn’t necessarily mean the most expensive it just means shopping smarter and choosing the right ingredients. When preparing a homemade salad dressing—or anything, for that matter—make sure that each individual component is delicious on its own.
The ratio of vinegar to oil in the perfect vinaigrette is up for debate. I really like half & half. Some people prefer a 1:2 ratio of vinegar to oil (for example, 1/2 cup of vinegar to 1 cup of oil) or even 1:3. Just play around with it until you find how you enjoy it most.
I also love to incorporate other spices, such as oregano and garlic powder, to give this recipe a little twist. Feel free to experiment with different spices to enhance the flavor of this recipe.
If you want the balsamic vinaigrette to be slightly sweeter, try using a bit of honey or maple syrup to add sweetness.
Watch the video: Mediterranean SaladΜεσογειακή Σαλάτα με Μούς Φέτας u0026 Βινεγκρέτ Ντομάτας Feeling Good Living Better (January 2022).