1. Miso Mustard Dressing
1/2 teaspoon miso
1/2 teaspoon compliant mustard (or a little under 1/2 teaspoon mustard powder)
1/4 teaspoon strong clear honey
1-2 tablespoons grapefruit juice (lemon would do, orange is nicest but not allowed for most!)
Mix together & dress salad.2. Mustard dressing
1/2 teaspoon compliant mustard, or less of powder
1/2 teaspoon soy sauce
1-2 tablespoons grapefruit juice (as above, lemon would do).
Put mustard in a bowl & slowly stir in soy sauce & juice.
3. Thick miso dressing for beans
1 heaped tablepoon miso
1 teaspoon lemon juice or grapefruit juice
drop or 2 sesame oil (I know, I know but only a drop or two))
Water.
In a small bowl, stir together the miso, juice & sesame oil. Mix to a thick paste or dressing by adding up to 2 tablepoons of water, little by little. Very nice with a bean salad.
4. Roast garlic & lemon dressing
This takes more time but no more work.
1 head garlic
1 teaspoon vermouth (white wine would do)
1 lemon.
Preheat oven to 200C / 400F /British gas 6
Lop the top off the garlic, so you see the cloves in crosss section.
Cut out a square of tin foil or baking parchment big enough to wrap the garlic in. Place the garlic in the centre of the square & bring up the sides, so that when you add the vermouth it doesn't all escape. Add vermouth, fasten parcel, bake 45 mins-1 hr.
Remove, let cool a bit, squeeze garlic into bowl. Add half the lemon juice slowly, stirring as you do it. If the dressing is as sarp as you want it to be but still too thick (it's meant to be quite thick) add a little water. Otherwise, add the remaining lemon juice to taste.
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40 yrs old woman, A2 MN secretor, presently challenged by secondary breast cancer, lives in UK, married, 7 yr old son.
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