shintake edamame salad w/white miso vinaigrette

Name: Shintake Edamame Salad W/White Miso Vinaigrette
Prep time: 30 min
Yield: 6
Ingredients: 1/3 cup(s) orange juice (fresh); 2 tablespoon(s) soy sauce (kikkoman light); 2 tablespoon(s) rice vinegar; 2 tablespoon(s) honey; 2 tablespoon(s) white miso (avail. asian market); 1 medium shallots; 4 tablespoon(s) olive oil; 3 tablespoon(s) sesame oil; 10 medium shintake mushroom (sliced); 1 teaspoon(s) salt; 1 large butter lettuce (torn into bite size); 2 cup(s) baby beet greens or arugula; 1 cup(s) shelled cooked edamame; 3 sprig(s) green onions (greens only chopped); 1 tablespoon(s) sesame seeds (toasted)

(1 RATING)

45 Pinches 1 Photo

Connie "Kiyu" Guerrero

Saipan, MP

Updated on Aug 26, 2010

"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."

Rate

prep time 30 Min

cook time

method ---

yield 6-8 serving(s)

Ingredients

1/3 cup orange juice (fresh)
2 tablespoons soy sauce (kikkoman light)
2 tablespoons rice vinegar
2 tablespoons honey
2 tablespoons white miso (avail. asian market)
1 medium shallots
4 tablespoons olive oil
3 tablespoons sesame oil
10 medium shintake mushroom (sliced)
1 teaspoon salt
1 large butter lettuce (torn into bite size)
2 cups baby beet greens or arugula
1 cup shelled cooked edamame
3 sprigs green onions (greens only chopped)
1 tablespoon sesame seeds (toasted)

How To Make shintake edamame salad w/white miso vinaigrette

Step 1

Whirl 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.

Step 2

Heat 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.
Step 3

In 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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