This dressing is a little sweet from the miso and pear, and aromatic from the ginger and lime; pair it with something peppery, like radishes for dipping or a watercress salad.
Ingredients
Makes 1 cup
Step 1
Cook ginger and oil in a small saucepan over medium heat, stirring occasionally, until ginger is golden, 10–15 minutes. Let cool. Strain ginger oil into a small bowl and set aside. Discard ginger.
Step 2
Purée Asian pear, vinegar, miso, lime zest, and both peppercorns in a blender, scraping down sides of blender as needed, until smooth. With motor running, gradually add reserved ginger oil and blend until emulsified; season vinaigrette with salt.
Step 3
DO AHEAD:Ginger oil can be made 1 week ahead; store airtight at room temperature. Vinaigrette can be made 1 day ahead; cover and chill.
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Reviews (1)
Back to TopI went to the Farmers’ Market in Raleigh (Midtown), NC and was surprised to see Asian pears. Six baseball to softball sized beauties for $5 was just too good to turn down. The weather has been so warm, I knew I wanted to make some sort of summery salad with the fresh salad mix and radishes I took home. I was delighted to find this recipe. It was easy to prepare with my tiny Kitchen Aide food processor. Unfortunately, I wasn’t able to get whole pink or white peppercorns, so I used freshly ground Tellicherry Black Peppercorns (hello Costco fans!) This dressing had the perfect balance of acid to sugar with a pleasant heat from the peppercorns on the back end. If you don’t have anything but lettuce in your refrigerator, this dressing is all you need!
Jungma
Durham, NC
10/17/2020
