1/4 cup aquafaba (See Tip)
1 tablespoon Dijon mustard
4 tablespoons apple cider vinegar, divided, plus more as needed
3/4 cup sunflower oil
1/4 cup sugar
2 packed teaspoons finely grated lemon zest
1/4 cup freshly squeezed lemon juice, plus more as needed
3 tablespoons white miso
2 garlic cloves, thinly sliced
1 teaspoon onion powder
1/4 teaspoon celery seeds
1 teaspoon/3 grams kosher salt, plus more as needed
2 tablespoons poppy seeds (optional), lightly toasted
In a liquid measuring cup or wide-mouth jar, combine the aquafaba, mustard and 1 tablespoon of the vinegar. With an immersion blender running on high speed, drizzle the oil in a thin stream to blend and make the aquafaba “mayonnaise.”
In another wide-mouth jar, blend together the remaining 3 tablespoons vinegar and the sugar, lemon zest, lemon juice, miso, garlic, onions powder, celery seeds and salt until smooth. Return the blender to the aquafaba mayonnaise and, with the blender running at high speed, drizzle in the lemon-miso mixture. Stir in the poppy seeds, if desired. Taste and adjust with salt, vinegar and lemon juice as needed.
Cover and refrigerate remaining dressing for up to 1 week.
Aquafaba is the liquid left over from cooking beans and is often used for its thickening properties. The liquid from a can of chickpeas works well here. To make roasted broccoli, gently massage finely grated lemon zest onto dark-roasted broccoli when you take it out of the oven, then let it cool a bit. When it’s nearly room temperature, transfer to a serving platter, drizzle generously with the dressing, garnish with finely chopped parsley or chives, and serve.