The dressing makes a salad and it compliments salads containing bitter vegetables such as radicchio, arugula, dandelion leaves, and mustard greens. Remember, the bitter tasting vegetables stimulate bile flow and aid digestion so be sure to use them in your salads and try to eat your salad at the beginning of your meal. Enhance your salad’s general appeal by using at least half mild tasting lettuce such as romaine. Also, avoid adding tough/fibrous greens to your salads as these are better digested when they are cooked, marinated, or fermented (this includes kale, collards, broccoli, cabbage, and cauliflower). And, don’t be stingy with the dressing–pour a couple of tablespoons on! The oil helps with absorption of the nutrients in the vegetables.
Try making the dressing with and without the miso–it’s delicious either way but there will be recipes that may be better without the miso taste. Double or triple the recipe so you have enough in the fridge to last a week.
1 Tbsp. prepared yellow mustard
1 Tbsp. organic miso (I like the chickpea variety from MisoMaster)
1/4 cup apple cider vinegar (I have used the vinegar liquid from the marinated red onions which give a nice onion flavor.)
1-2 tsp. honey
1/2 cup extra-virgin olive oil
Place all ingredients except the oil in a jar and mix very well. Add the olive oil and mix again. The miso is salty so you should not have to add salt but you may wish to add some ground black pepper. Pour on your salad just before serving.