MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Creamy Lemon Miso Dressing
 Categories: Vegetables, Citrus, Herbs
      Yield: 2 Cups

    1/4 c  Aquafaba (see tips)
      1 tb Dijon mustard
      4 tb Apple cider vinegar;
           - divided, more as needed
    3/4 c  Sunflower oil
    1/4 c  Sugar
      2 ts Lemon zest; fine grated,
           - packed
    1/4 c  Lemon juice;
           - fresh squeezed,
           - more as needed
      3 tb White miso
      2 cl Garlic; thin sliced
      1 ts Onion powder
    1/4 ts Celery seeds
      1 ts Kosher salt; more as needed
      2 tb Poppy seeds; lightly toasted
           - (optional)

  In a liquid measuring cup or wide-mouth jar, combine the aquafaba,
  mustard, and 1 tb vinegar. With an immersion blender running on
  high speed, drizzle the oil in a thin stream to blend and make the
  aquafaba "mayonnaise."

  In another wide-mouth jar, blend together the remaining 3 tb
  vinegar and the sugar, lemon zest, lemon juice, miso, garlic, onion
  powder, celery seeds, and salt until smooth. Return the blender to
  the aquafaba mayonnaise, and with the blender running at high
  speed, drizzle in the lemon-miso mixture. Stir in the poppy seeds,
  if desired. Taste and adjust with salt, vinegar and lemon juice as
  needed.

  Cover and refrigerate remaining dressing for up to 1 week.

  Tips:

  Aquafaba is the liquid left over from cooking beans and is often
  used for its thickening properties. The liquid from a can of
  chickpeas works well here.

  To make roasted broccoli, gently massage finely grated lemon zest
  onto dark-roasted broccoli when you take it out of the oven, then
  let it cool a bit. When it's nearly room temperature, transfer to a
  serving platter, drizzle generously with the dressing, garnish with
  finely chopped parsley or chives, and serve.

  Recipe by Samin Nosrat

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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