James Carrier
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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Note: Nutritional analysis is per serving.

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Ratings & Reviews

maggiels's Review

April 15, 2012
We tossed the mushrooms with a tiny bit of oil and salt and grilled them. Otherwise, we made the salad according to the recipe. Delicious!!!!!

Angelawhocooks's Review

June 16, 2011
I love this dressing. The salad is great as is but I also like it as a cold noodle salad. Replace greens with cold soba noodles and add sliced cucumbers, grated carrots, and bean sprouts.