Seriously guys, this is good. Especially good in spinach and radicchio salad, sprinkled with feta and chopped marcona almonds.
Rind of 1 lemon
Juice of 1 lemon
3 tbs white miso
1 cup mayonnaise
3 tbsp olive oil
1 clove garlic, finely chopped.
Sea salt and freshly ground pepper to taste.
Whisk all of the ingredients together. chill for about 15 mins before tossing 1 tbsp per 1 person salad dressing. Garnish with feta and chopped marcona almonds. You may top this salad with your fav meat, I've tried grilled and then sliced rib eye or flank steak, or pan grilled chicken tenders (marinated in lime and garlic salt), or blackened tilapia or salmon. This proportion makes about a cup ¼ of dressing. It keeps for about a week. the original recipe calls for grated zest of a ¼ of a lemon, 1.5 tbs miso, ½ cup mayo, no olive oil, ¼ chopped garlic, season with sea salt and pepper. But I like to double this recipe because it's my new favorite. And I increased the lemon juice for my own preference.
