Salad dressing has been a contentious topic in our household for many years. My daughter seemed to have been born with hypersensitive sour receptors, rejecting anything with vinegar, whereas my son tended toward flighty fickleness with most flavors. But somehow, while tinkering with a dressing inspired by this recipe, I've hit upon our family's secret sauce: a dressing with just the right balance of creamy (tahini), salty (miso), sweet (honey), and sour (sherry vinegar). It seems to go with everything (above, red lettuce with pears; below, bell peppers with baby bok choy). Best of all, both kids love it so much that they sneak spoonfuls of it straight. I'm happy to turn a blind eye to stealthy salad eating.
Tahini and Miso Dressing
enough for one salad for four1 tsp tahini
1 tsp white miso
1/4 tsp honey
1 Tbsp sherry vinegar
3 Tbsp olive oil
Combine all of the ingredients into a well-mixed dressing. Taste and adjust flavors with additional tahini, miso, honey, vinegar, or oil to your preference.