Yuzu No Megumi Salad Dressing Recipe
A wonderful and happy dressing that goes beyond greens!
Ingredients:
2 tablespoons Yuzu no Megumi
1 tablespoon rice vinegar — just enough additional acidity
3 tablespoons mild olive oil or rice bran oil
1 teaspoon Dijon mustard
½ teaspoon soy sauce
Freshly ground black pepper
Directions:
1. Whisk the Yuzu no Megumi, rice vinegar, Dijon, soy sauce, and pepper together.
2. Slowly whisk in the oil.
Ideas:
Citrus + avocado + shaved fennel + toasted sesame + Yuzu no Megumi dressing
No greens necessary.
Use a combination of orange, grapefruit and/or mandarin, shaved fennel, avocado, toasted sesame seeds and perhaps a little fresh mint or shiso.
Spoon the dressing over it just before serving.
Make the dressing using a little less oil than a conventional vinaigrette. The syrup has enough body and sweetness that you don't need the usual 3:1 oil-to-acid ratio. You can preserve the lovely progression —sweet citrus → tartness → lingering citrus.
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Arugula + avocado + orange or tangerine + fennel + toasted hazelnuts
The bitter pepperiness of arugula, creamy avocado, crisp fennel, juicy citrus and the toasted nuttiness give the dressing things to play against.
The Yuzu no Megumi becomes the connecting flavor rather than just another acidic ingredient.
Consider radicchio instead of some of the arugula. The bitterness is fantastic with the sweet citrus.
Yuzu is particularly good when paired with contrasting bitter or savory flavors rather than surrounded by sweetness.
