Olive Oil and Honey-Miso Dressing
Updated Sept. 18, 2025
- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2lemons
- 1large garlic clove, finely grated
- ⅔cup white miso
- ½cup extra-virgin olive oil
- 1tablespoon plus 1 teaspoon Dijon mustard
- 1tablespoon honey
- Salt and freshly ground black pepper
Nutritional analysis per serving (3 servings)
484 calories; 40 grams fat; 6 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 6 grams polyunsaturated fat; 28 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 9 grams protein; 2357 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Finely grate the zest from both lemons and add to a medium bowl. Cut each lemon in half and squeeze out all the juice into the bowl, catching any seeds that may fall out (you’ll have about ¼ cup juice).
- Step 2
Add the garlic, miso, olive oil, mustard and honey to the bowl and whisk to combine. The dressing will look thick at this stage. Thin it with 2 to 4 tablespoons water to get a more pourable, smooth consistency if needed. Taste for salt: You probably don’t want any more, since you have the miso, but you might need to add a smidge. Season with pepper. (The dressing will keep, covered and refrigerated, for up to 2 days. Bring to room temperature before using.)
Private Notes
Comments
I do not understand "The dressing will keep, covered and refrigerated, for up to 2 days." Nothing in the dressing is something with a very short shelf life. Does combining these ingredients somehow shorten the shelf life? I make a very similar dressing -- vinegar instead of lemon -- and keep it for weeks.
@John Morrison I’ll bet it’s the chopped garlic, which can lead to botulism when stored in oil.
This looked like a delicious possibility - and I am not disappointed. I watched the NYT Cooking 101 - which used this recipe - loved suggesting using this on everything! or even as a dip for veggies; just don't add water. But the drizzling over soft tofu & a generous amount of black pepper is brilliant! Now I can love tofu! I mixed a large portion main-meal salad w/ lots of crunchy cold veggies and fresh farmed lettuce - homemade croutons and a nice red wine. THE perfect solo-night dinner - i needed nothing else! (except NYT Katherine Hepburn Brownies) it was an all around satisfying taste adventure!
This dressing is probably great but if you're like me and can't have soy and all you have around is a darker miso (in my case, barley and brown rice) don't even bother with this recipe because the flavor profile will be all over the place and it's awful. 100% my fault for not giving it a second thought,
Well, I get that all miso's are different and I used a locally made one. BUT this was way to salty/strong for me without adding alot more water and/or olive oil. Making it a bit of a "waste" of reasonably expensive miso.
This is one of the best salad dressings I’ve made in a while! I blended it in a vitmaix and it came out so smooth and creamy wow! It won’t last long in my fridge. 10/10