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Shiitake and Edamame Salad with White Miso Vinaigrette

James Carrier
Yield Makes 6 to 8 servings
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

Nutrition Information

  • calories 184
  • caloriesfromfat 68 %
  • protein 4.4 g
  • fat 14 g
  • satfat 2 g
  • carbohydrate 11 g
  • fiber 2.2 g
  • sodium 492 mg
  • cholesterol 0.0 mg

How to Make It

  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.