Shiitake and Edamame Salad with White Miso Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep and Cook Time: about 40 minutes. Notes: Shelled edamame and white miso are usually available at large grocery stores. The vinaigrette may be made up to 1 week ahead. Ingredients:
1/3 cup orange juice |
2 tablespoons soy sauce |
2 tablespoons rice wine vinegar |
2 tablespoons honey |
2 tablespoons white miso |
1 medium shallot |
4 tablespoons vegetable oil |
3 tablespoons toasted sesame oil |
10 medium shiitake mushrooms, sliced 1/4 in. thick |
1/4 teaspoon salt |
1 head butter lettuce, torn into bite-size pieces |
2 cups baby beet greens or arugula |
1 cup shelled, cooked edamame |
3 green onions (green part only), chopped |
1 tablespoon sesame seeds |
Directions:
1. Whirl orange juice, soy sauce, vinegar, honey, miso, and shallot in a blender. With blender running, pour in 3 tbsp. vegetable oil and the sesame oil and whirl 10 seconds. Set vinaigrette aside.
2. Heat remaining vegetable oil in a large frying pan over high heat. Add shiitakes and salt and cook, stirring, until mushrooms are browned, about 3 minutes. Let cool.
3. In a large bowl, gently toss lettuce and beet greens with 2 tbsp. vinaigrette. Top with shiitakes, edamame, green onions, and sesame seeds. Serve remaining vinaigrette on the side.
4. Note: Nutritional analysis is per serving.
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