Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

This Story Originally Appeared On sunset.com

Gallery

Credit: James Carrier

Recipe Summary

Yield:
Makes 6 to 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Nutrition Facts

184 calories; calories from fat 68%; protein 4.4g; fat 14g; saturated fat 2g; carbohydrates 11g; fiber 2.2g; sodium 492mg.
Advertisement