Shiitake and Edamame Salad with White Miso Vinaigrette

Shiitake and Edamame Salad with White Miso Vinaigrette
Photo by James Carrier

Ingredients

  • 10 medium shiitake mushrooms, sliced 1/4 in. thick
  • 10 medium shiitake mushrooms, sliced 1/4 in. thick
  • 1 tablespoon sesame seeds
  • 1/3 cup orange juice
  • 2 tablespoons white miso
  • 4 tablespoons vegetable oil
  • 4 tablespoons vegetable oil
  • + 23 more ingredients
    • 1 medium shallot
    • 1 cup shelled, cooked edamame
    • 2 tablespoons white miso
    • 3 tablespoons toasted sesame oil
    • 3 tablespoons toasted sesame oil
    • 1 cup shelled, cooked edamame
    • 2 tablespoons soy sauce
    • 2 tablespoons soy sauce
    • ¼ teaspoon salt
    • 2 tablespoons rice wine vinegar
    • 2 cups baby beet greens or arugula
    • 1 head butter lettuce, torn into bite-size pieces
    • 1 medium shallot
    • 1 head butter lettuce, torn into bite-size pieces
    • ¼ teaspoon salt
    • 2 cups baby beet greens or arugula
    • 2 tablespoons honey
    • 3 green onions (green part only), chopped
    • 2 tablespoons rice wine vinegar
    • 2 tablespoons honey
    • 3 green onions (green part only), chopped
    • 1 tablespoon sesame seeds
    • 1/3 cup orange juice

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 co...

View full recipe at My Recipes

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