This “shake-ahead” salad dressing harnesses the power of mayonnaise and two different oils to stay emulsified and pourable straight from the refrigerator.
For the dressing: Add miso, mayonnaise, and honey to jar. Use fork to stir until mixture is well combined.
Add vinegar and salt and cover jar with lid to seal. Shake until smooth, about 10 seconds.
Remove lid. Add ¼ cup olive oil and re-cover jar with lid. Shake until combined, about 10 seconds. Add remaining ¼ cup olive oil and repeat shaking.
Add vegetable oil and shake until dressing is smooth and slightly thickened. (Dressing can be refrigerated for up to 1 week. Shake briefly before using.)
For the salad: In large bowl, combine lettuce, cucumbers, and snow peas. Measure out ¼ cup dressing and drizzle over salad. Use tongs to toss until salad is well coated with dressing. Sprinkle salad with sesame seeds (if using). Serve.
We didn’t want to create a salad dressing that would stay emulsified for just a few minutes. We wanted a salad dressing that would stay emulsified for so long that you could pour it straight from the refrigerator! To do this, we first used a superstrong emulsifier: mayonnaise. And then we added some vegetable oil. Vinaigrettes are traditionally made with just olive oil, but when olive oil is kept in the refrigerator, its molecules harden into a solid mass that is impossible to pour. Adding vegetable oil to the mixture prevents the olive oil from crystallizing. Success!