Friday, 6 June 2014

Asparagus Mushroom Salad with Mustard-Miso Mayonnaise Dressing

Another day, another asparagus salad. This one is fairly different from the last one. For one thing, it's much quicker and simpler, although it is also more of a side salad than a meal in itself.

I really liked the dressing. and it was super quick and easy to make. I was afraid it might be too salty when I tasted it, but once it was tossed into the vegetables it was just right.

4 to 6 servings
20 minutes prep time

Asparagus Mushroom Salad with Mustard-Miso Mayonnaise Dressing

Make the Dressing:
1 teaspoon dark miso
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/3 cup mayonnaise

In a small bowl, dissolve the miso in the vinegar, then mix in the mustard. Mix in the mayonnaise. Set aside.

Make the Salad:
450 grams (1 pound) fresh asparagus
225 grams (1/2 pound) button mushrooms
1 green onion
4 to 6 lettuce leaves

Put a pot of water on to boil. Wash and trim the asparagus, and cut it into small bite-sized pieces. Add them to the boiling water, and cook until tender, 3 to 5 minutes. Drain and rinse in cool water, then drain them very well and blot them dry.

Meanwhile, clean and slice the mushrooms. Trim and mince the onion. Wash the lettuce leaves and dry them well.

Arrange the lettuce in a serving bowl, or in individual serving dishes. Toss the asparagus, mushrooms and green onions with the dressing, and spoon them over the lettuce.

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