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Shintake Edamame Salad W/White Miso Vinaigrette
photo of Shintake Edamame Salad W/white Miso Vinaigrette Recipe
orange juice (fresh)
soy sauce (kikkoman light)
white miso (avail. asian market)
shintake mushroom (sliced)
butter lettuce (torn into bite size)
baby beet greens or arugula
shelled cooked edamame
green onions (greens only chopped)
sesame seeds (toasted)
How to Make Shintake Edamame Salad W/White Miso Vinaigrette
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.
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.
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.
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About Shintake Edamame Salad W/White Miso Vinaigrette
Posted: Thu, Aug 26, 2010