Go Back
–+ servings
Miso Caesar Dressing

Creamy Miso Caesar Dressing That's Better Than Store-Bought

This Miso Caesar Dressing provides a rich, savory flavor without anchovies, elevating your salads in just five minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Chilling Time 1 hour
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Salad
Cuisine: American, Asian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • 1 large egg yolk pasteurized if concerned about raw eggs
  • 2 tablespoons white miso paste for umami flavor
  • 2 cloves garlic pressed or finely minced
  • 1 tablespoon Worcestershire sauce gluten-free option if needed
  • 1 teaspoon Dijon mustard for tanginess
  • 2 tablespoons Parmesan cheese freshly grated preferred
  • 0.5 cup extra virgin olive oil can use avocado oil
  • 2 tablespoons red wine vinegar can substitute with apple cider vinegar
  • 1 tablespoon lemon juice freshly squeezed preferred
  • to taste sea salt
  • to taste freshly cracked black pepper

Equipment

  • mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. In a medium mixing bowl, combine one egg yolk, two tablespoons of white miso paste, and two pressed garlic cloves. Whisk until smooth.
  2. Incorporate one tablespoon of Worcestershire sauce, one teaspoon of Dijon mustard, and two tablespoons of freshly grated Parmesan cheese. Whisk until fully combined and smooth.
  3. Slowly drizzle in a half cup of extra virgin olive oil while continuously whisking to emulsify the dressing. This takes about 3 to 4 minutes.
  4. Stir in two tablespoons of red wine vinegar and one tablespoon of freshly squeezed lemon juice, then taste for seasoning with sea salt and freshly cracked black pepper.
  5. Cover the bowl with plastic wrap and refrigerate for at least an hour before serving.

Nutrition

Serving: 2tablespoonsCalories: 120kcalCarbohydrates: 2gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 37mgSodium: 260mgPotassium: 45mgVitamin A: 200IUVitamin C: 1mgCalcium: 50mg

Notes

Whisk vigorously for proper emulsification. If avoiding raw eggs, replace the egg yolk with ¼ cup of full-fat mayonnaise. Store in an airtight container in the refrigerator for up to 4 days.

Tried this recipe?

Let us know how it was!