The spouse loves cucumber. Really and truly.
I’m thrilled to see a passion for some kind – any kind – of fresh food, but I sometimes struggle with different ways to dress it up.
Somehow, I remembered I had some miso paste on hand. Luckily, I’d also been reading about making vinaigrettes at home and the two ideas happily merged.
After prepping my cucumber (with scallions), I whisked the miso together with canola oil and apple cider vinegar (what I had, might have tried rice wine vinegar if I had that) with the miso and a small splash of sesame oil.
The flavor had a nice depth and seemed really flexible – I can’t wait to try it on a protein.
It’s really opened my eyes to the possibilities of custom, at-home vinaigrettes. I don’t think my whisk will ever stray far from my side this Summer