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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 6 |
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a great salad to impress with. you'll love the miso dressing but go easy with it it's quite pungent...... Ingredients:
2 avocados ripe but firm |
2 medium beets |
1 navel orange |
1bunch watercress |
10 oz beef tenderloin |
1pkg enoki mushrooms |
dressing |
1/4 cup red miso (genmai or kurano) |
1 1/2 tbsp rice vinegar |
4 tbsp mirin rice cooking wine |
1 tbsp sunflower oil |
1 tbsp sugar |
1 tsp chives finely diced |
Directions:
1. Place beets into a pot and cover over with 1 1/2” of water. Bring to a boil and simmer with a lid on for approximately 40 minutes or until fork tender.
2. Cool under cold water until chilled. Remove skin and slice into 1/4” round pieces. Set aside.
3. Peel and cut avocados in half. Remove pit and slice into half inch pieces lengthwise, set aside.
4. Remove both ends off the orange with a knife. Place onto a cutting board upright and remove peel from top to bottom. Turn on it’s side to slice 1/4” thick pieces crosswise. Set aside
5. Dressing:
6. Whisk miso with vinegar, sugar and mirin until smooth. Add oil and whisk until incorporated then add chives to blend.
7. Beef:
8. Slice 6 pieces of beef as thin as possible against the grain. Lay each piece down on a board and place approximately a dozen enoki mushrooms onto each slice about a third of the way in and allowing about a 3/4” beyond the edge. Roll to form a cone.
9. Heat a frying pan on high for a couple of minutes add a bit of cooking oil to the pan and sear the cones approximately 10-15 seconds on both sides. Remove and place on to a dinner plate to hold.
10. To finish:
11. Decoratively add I orange slice, 1 beet slice, 1 beef cone, a few avocado slices and a little cluster of watercress onto each plate. Drizzle with a bit of miso dressing.
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