shintake edamame salad w/white miso vinaigrette
(1 rating)
"I wanted a salad with a good mix of textures and colors, so I put together meaty mushrooms with smooth beans and added the beet greens for color and flavor. I wanted the dressing to have some Asian flavor to complement the beans and mushrooms, so I combined citrus, miso, and sesame."
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(1 rating)
yield
6 -8
prep time
30 Min
Ingredients For shintake edamame salad w/white miso vinaigrette
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1/3 corange juice (fresh)
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2 Tbspsoy sauce (kikkoman light)
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2 Tbsprice vinegar
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2 Tbsphoney
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2 Tbspwhite miso (avail. asian market)
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1 mdshallots
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4 Tbspolive oil
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3 Tbspsesame oil
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10 mdshintake mushroom (sliced)
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1 tspsalt
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1 lgbutter lettuce (torn into bite size)
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2 cbaby beet greens or arugula
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1 cshelled cooked edamame
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3 spriggreen onions (greens only chopped)
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1 Tbspsesame seeds (toasted)
How To Make shintake edamame salad w/white miso vinaigrette
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1Whirl orange juice, soy sauce, vinegar, honey, miso, and shallot in a blender. With blender running, pour in 3 tbsp. olive oil and the sesame oil and whirl 10 seconds. Set vinaigrette aside.
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2Heat remaining vegetable oil in a large frying pan over high heat. Add shintakes and salt and cook, stirring, until mushrooms are browned, about 3 minutes. Let cool.
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3In a large bowl, gently toss lettuce and beet greens with 2 tbsp. vinaigrette. Top with shintakes, edamame, green onions, and sesame seeds. Serve remaining vinaigrette on the side.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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