For 20 cl3 tbs white (shiro) miso paste
1 ts peeled & finely grated fresh ginger
5 cl seasoned rice vinegar
1 tbs fresh lemon juice
1 tbs mayonnaise
10 cl grapeseed or other mild-flavored vegetable oil
salt & freshly ground black pepper
In a food processor, combine the miso, ginger, vinegar, lemon juice, and mayonnaise. Process until smooth.
While the machine is running, add the oil in a thin, steady stream. Process until creamy and smooth.
Season with salt and pepper.
*This dressing will keep, tightly covered, in the refrigerator for up to a week. It can be used with any type of salad green, avocados, melon, tomatoes, tofu, chilled seafood, and poached or grilled fish or chicken.
