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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add the Sumo orange to a food processor and blend until completely smooth and vibrant.
Add the white miso, Dijon mustard, garlic, ginger, and rice vinegar. Process again until fully combined and silky.
With the processor running, slowly drizzle in the olive oil through the feeder. This step creates a creamy, emulsified dressing—don’t rush it.
Add the fresh parsley and pulse a few times, just enough to finely chop while keeping visible flecks of green for texture and freshness.
Taste and season with salt and black pepper as needed.
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Drizzle generously over grilled salmon, spoon onto roasted or grilled chicken, or toss with your favorite greens for an instantly elevated salad.
This dressing also doubles as a bright marinade or finishing sauce.
Blend the orange thoroughly to ensure a smooth texture without pulp.
Use fresh parsley for the best flavor and vibrant green flecks.
Can I use a different type of orange?
Yes, you can substitute Sumo orange with other sweet and juicy oranges like navel oranges, but the flavor profile may vary slightly.
How long can I store this dressing?
Store the dressing in an airtight container in the refrigerator for up to one week.
Can I make this dressing without a food processor?
Yes, you can use a blender or finely chop and whisk the ingredients together, though the texture may not be as smooth.
Is this dressing suitable for vegetarians?
Yes, this dressing is vegetarian-friendly.
Can I use this dressing as a marinade?
Absolutely! It works wonderfully as a marinade for chicken, fish, or tofu.
