Spring is in the air, stew season is finally over and fresh salads are ready to take center stage. As you all know, a salad is only as good as its dressing and your dressing is only as good as your ingredients.

I have often stocked my kitchen with various cold pressed oils and bowls of fresh lemons but it wasn’t until my visit to Esalen that I starting incorporating miso paste.

What is this delightfully tasty concoction? It’s a mixture of fermented soybeans, salt and koji.

Miso outranks many other flavorful ingredients in nutrition as it is high in protein, vitamins and minerals. It is a secret ingredient used to add depth and balance to your meals.

The video, at the beginning of this article, is of Esalen Institute’s Chef. Phillip Burrus teaching us how to create a simple, but umami inspired vinagrette in the garden. We hope you enjoy!

Recipe:

6 tablespoons of almond oil or olive oil
2 tablespoon of freshly squeezed lemon
1 teaspoon of miso (maybe a dash more if the miso is mild)
Pinch of sea salt
Fresh ground pepper

Whisk the ingredients then pour them over your favorite salad, kale or fish. If you are feeling bold, add some fresh ginger and black sesames seeds to this golden mixture.