Roasted Shiitake and Asian Pear Salad with Miso-Sesame Vinaigrette
Yield: 4Servings
Prep: 10minutes
Cook: 15minutes
Total: 25minutes
Roasted shiitake mushrooms and thinly sliced Asian pears are tossed with sturdy salad greens and a homemade miso sesame vinaigrette.
Ingredients
Roasted Mushrooms:
8ouncesshiitake mushroomsstems trimmed and tops quartered
2tablespoons (30 mL)toasted sesame oil
kosher salt
freshly ground black pepper
Miso-Sesame Vinaigrette:
1tablespoonwhite miso paste
2tablespoons (30 mL)rice vinegar
2tablespoons (30 mL)toasted sesame oil
1tablespoon (15 mL)grapeseed or neutral oil
¾teaspoonfinely grated peeled ginger root
freshly ground black pepper
Salad:
5-6ouncessturdy spring greens mix
1½tablespoonstoasted sesame seeds
½Asian pearcored and thinly sliced with a mandolin
Instructions
Roasted the Shiitake Mushrooms: Preheat the oven to 425°F (220°C) with a rack in the center position. Place the stemmed and quartered shiitake mushrooms on a half sheet pan and toss with two tablespoons of sesame oil and a sprinkling of kosher salt and black pepper. Roast for 12 to 15 minutes, flipping halfway, until they are lightly caramelized. Set aside to cool while you prepare the remaining ingredients.
Prepare the Vinaigrette: Combine the vinaigrette ingredients in a small jar. Shake together until mostly emulsified.
Assemble: Add the salad greens to the bowl, along with the still warm roasted shiitake mushrooms and toasted sesame seeds. Add vinaigrette dressing (you will most likely use all of it, be start sparingly) and toss. Season to taste, adding a pinch of salt if needed. Serve and top each salad with thin slices of Asian pear.
Tips for Success:
How to Toast Sesame Seeds: Heat a small skillet over medium-low heat, add the sesame seeds and cook, stirring them frequently, until lightly brown and fragrant. Remove from the heat immediately and place into a separate bowl to cool before using.
White miso paste can be found in most supermarkets, Whole Foods, and other grocery stores in the refrigerated section. The vinaigrette can be prepared several days in advance and stored in a covered container in the fridge. Shake well before using.