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Shiitake and Edamame Salad with White Miso Vinaigrette





Yields
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.

Shiitake and Edamame Salad with White Miso Vinaigrette




James Carrier
 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
Step 1
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
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
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
4

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 184Calories from Fat 68
% Daily Value *
Total Fat 14g22%

Saturated Fat 2g10%
Cholesterol 0.0mg0%
Sodium 492mg21%
Total Carbohydrate 11g4%

Dietary Fiber 2.2g9%
Protein 4.4g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.