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