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  • Writer's pictureMatt Felsenfeld

Sage Miso Vinaigrette

Updated: Jun 24, 2020


  • 4 tbsp vegetable or canola oil

  • 4 tbsp white wine vinegar

  • 1 ½ tbsp white miso

  • 2 clove garlic, shredded to a paste

  • 8 fresh sage leaves

  • Kosher salt, to taste


  1. First we’ll make the sage oil. Put the vegetable oil and sage leaves in a saucepan over medium-low heat, cooking until the sage leaves begin to sizzle. Let them fry for a minute and a half and then turn the heat off, letting the leaves steep for another 20 minutes.

  2. In a bowl, whisk together the vinegar, miso, sage oil, and shredded garlic until completely combined. Taste and salt to your liking.

  3. This is a versatile, bright dressing that can easily stand up to roasted veggies or highlight citrusy summer salads. Enjoy!

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