1/4 cup shiro miso
1/4 cup sliced shallots
1/4 teaspoon shichimi togarashi (Japanese seven-spice powder) or chili pepper
3/4 teaspoon sugar
Juice of 1/2 lemon
2 Tablespoons naturally brewed rice wine vinegar
1/4 teaspoon sesame oil
3/4 cup grapeseed or canola oil
Kosher salt and freshly ground black pepper
In a blender, combine the miso, shallots, togarashi, sugar, lemon juice, vinegar, and sesame oil, and blend at high
speed until smooth. Drizzle the grapeseed oil slowly into the blender to emulsify. Season with salt and pepper to
taste. Store in a covered glass jar in the refrigerator for up to 2 weeks.
Makes about 1 1/2 cups.
Source: The Fifth Taste by David and Anna Kasabian
The following three recipes were taken from The All New Fanny Farmer Boston Cooking School Cookbook. Originally
published in 1896, my paperback edition is from 1959! So, as you can see, the "All New" part of the title
is questionable, but the recipes and references can be invaluable, whether viewed as classics or as inspiration.
When making dressings, you may want to prepare the recipes as is for the first taste. If you enjoy the dressing,
you may want to double or triple the recipe for both ease in preparation and to have it on hand for more than one
1/2 cup mayonnaise
1/2 cup chili sauce
1/4 cup India Relish or 1 Tablespoon each of minced celery, pimento, and green pepper
Salt, if needed.
For Cream Russian Dressing: Just before serving, fold in 1/4 cup cream, beaten stiff.
The next two recipes are recommended for fruit salads, but I think I'd put the nut dressing on almost anything.
Nut Pascagoula Dressing
Pound into a paste (or whirl in a blender):
10 pecan halves
10 blanched almonds
1/4 teaspoon mustard powder
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon sugar
Add: 1 Tablespoon vinegar
Stir in slowly:
5 Tablespoons olive or salad oil
Add gradually to the nut mixture.
Pineapple Honey Dressing
Mix, chill and shake well
1/2 cup honey
1/4 cup lemon juice
1/4 teaspoon salt
3 Tablespoons crushed pineapple
The following salad recipe may have to be adapted for warmer weather since pomegranates are in season only up to
the beginning of November but the vinaigrette can be made anytime. Adapted from Pom Wonderful, the pomegranate
POM Spinach, Tangerine and Fennel Salad with Pomegranate Vinaigrette
1/4 cup arils from 1 large POM Wonderful Pomegranate
1/3 cup olive oil
3 tablespoons balsamic (or raspberry) vinegar
2 cloves fresh garlic, minced
1 teaspoon salt
1 teaspoon honey
teaspoon black pepper
1/8 teaspoon cinnamon (optional-may not be great with raspberry vinegar)
juice from 2-3 large POM Wonderful Pomegranates,* or 1 cup POM Wonderful 100% Pomegranate Juice
cup granulated sugar (optional)
4-5 cups fresh spinach leaves
cup thinly sliced fennel
cup thinly sliced red onion
1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate
under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl
membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve
the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another
2. Prepare fresh pomegranate juice.*
3. Peel and section tangerines.
4. Place tangerines in a bowl with 1 cup pomegranate juice and sugar if desired. Allow
to marinate 30 to 45 minutes.
5. Drain tangerines; reserve ? cup of the marinade for vinaigrette.
6. Mix 1/3 cup reserved pomegranate marinade with the other vinaigrette ingredients
and shake together in a tightly covered container.
7. Divide spinach, fennel and red onion on 4 salad plates.
8. Divide tangerine slices on salad and dress with 1 to 2 tablespoons of vinaigrette per serving.
9. Garnish with fennel ferns.
* For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer.
Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
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