Shiitake and Edamame Salad with White Miso Vinaigrette

Shiitake and Edamame Salad with White Miso Vinaigrette Recipe
James Carrier
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.

Yield:

Makes 6 to 8 servings

Recipe from

Sunset

Nutritional 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

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

Preparation

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.

Note: Nutritional analysis is per serving.

Note:

Laurel Swift, Boulder, CO,

October 2006
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