asparagus, bean salad with miso mayo

http://calgaryavansino.com/recipes/asparagus-bean-salad-miso-mayo/

  • Serves

    makes 4 servings

  • Preparation Time

    10 minutes

  • Cooking Time

    20-30 minutes

Ingredients

    for the salad:

    • 50g pearl barley, rinsed
    • 1 tbsp olive oil
    • 230g cherry tomatoes
    • salt and pepper, to season
    • 200g small asparagus, cut 2-inches long on an angle
    • 200g french beans, topped and cut in half on an angle
    • 3 small spring onions, trimmed and thinly sliced
    • 15g fresh parsley, chopped
    • 75g lambs lettuce or any other green
    • 2 tsp sesame seeds

    for the avocado and miso mayonnaise:

    • 90g or one small avocado, peeled, pitted and chopped
    • 40ml olive oil
    • 1 tbsp miso paste
    • 1/2 tbsp maple syrup or honey
    • 2 tbsp fresh lemon juice
    • 1/2 tbsp apple cider vinegar
    • 1/4 tsp sea salt
    • fresh pepper, to taste

      for the salad:

      • 1/4 cup pearl barley, rinsed
      • 1 tbsp olive oil
      • 1 and 1/2 cups cherry tomatoes
      • salt and pepper, to season
      • 2 cups small asparagus, cut 2-inches long on an angle
      • 2 cups french beans, topped and cut in half on an angle
      • 3 small spring onions, trimmed and thinly sliced
      • 1/2 cup fresh parsley, chopped
      • 4 cups lambs lettuce or any other green
      • 2 tsp sesame seeds

      for the avocado and miso mayonnaise:

      • 1/2 cup or one small avocado, peeled, pitted and chopped
      • 3 tbsp olive oil
      • 1 tbsp miso paste
      • 1/2 tbsp maple syrup or honey
      • 2 tbsp fresh lemon juice
      • 1/2 tbsp apple cider vinegar
      • 1/4 tsp sea salt
      • fresh pepper, to taste
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      A beautiful salad that is far more hearty than your average “salad”. Make it for guests on a lazy summer Sunday and they’ll be thrilled… and I’d recommend making extra of the miso mayonnaise – it’s a winner.

      For the salad

      Put the barley in a small saucepan and fill it up with water. Bring it to a boil and then lower to medium heat until it’s soft but still retains a bite. Drain and set aside.

      In a medium-sized saucepan add 1 tablespoon of olive oil and cook the cherry tomatoes until a bit charred and soft, around 8 minutes. Season with salt and pepper and leave aside to cool down.

      Bring a medium pot of water to a boil. Add the asparagus and blanch for 2 minutes; they have to retain a crunch. Remove with a slotted spoon and refresh under running cold water. Set aside to drain and dry. Use the same water to cook the french beans. Cook for 5 minutes and strain. Refresh and set aside.

      Put the cooled asparagus, french beans, charred cherry tomatoes, barley and spring onions in a big bowl. Add the dressing and mix well. To finish add the chopped parsley, lambs lettuce and the sesame seeds. Serve at room temperature.

      For the dressing

      In a blender or using a jug with a hand blender, combine the avocado flesh, olive oil, miso, maple syrup, lemon juice, apple cider vinegar, salt and 3 tablespoons of water. Blend until smooth and creamy. Check for seasoning.