This is one of those super quick blender dressing recipes. No whisking. No extra steps. Just loads of flavor. Use on salads and as a marinade to transform any average meal into a weekly must have.
Makes 2 cups dressing
1 clove garlic
4 tbsp. miso paste
¼ cup brown sugar
¼ cup lime juice
¼ cup rice wine vinegar
2 tbsp. sesame oil
1 cup vegetable oil
To prepare miso lime dressing, place garlic, miso paste, brown sugar, lime juice and rice wine vinegar, blend until smooth, with the processor running drizzle in sesame and vegetable oils.
This recipe created for lēf by Chefs Jason, Paul and Moriah of the NH Food Bank
As the New Hampshire Food Bank’s culinary leaders, Chefs Jayson, Paul and Moriah not only create fresh and healthy meals for shelters, soup kitchens and after-school programs across the state, but they provide professional culinary training to help community members enter the hospitality market. It’s this commitment to New Hampshire that has helped forge a strong bond with lēf Farms, where we share the same love of community.
Very few mouth-watering
salads start with a
seven day roadtrip.
Did you know that nearly 95% of the greens most people eat come all the way from California, Arizona and Mexico? That’s not exactly nearby, nor is it a recipe for freshness. Even many so-called “local” greens are really West Coast-grown — they just get new packaging slapped on at an East Coast repacking operation. After they’ve taken a long ride in the back of a shipping truck.
We think greens need to be grown where they’ll be eaten, so they hit your plate at the peak of freshness. That’s why all lēf greens are hydroponically grown right here in the heart of New England. They’ll get to you within 24 quick hours of being harvested. And they’ll change your perception of just how fresh, healthy and flavorful local greens can actually be.