Baby Bok Choy Shiitake Mushroom and Edamame Salad

INSTRUCTIONS

1. Rinse the quinoa under cool water in a fine-mesh strainer for about 15 seconds, then transfer it to a 2- to 3-quart (1.9- to 2.8-L) pot. Add 11⁄2 cups (360 ml) of water and a pinch of kosher salt to the quinoa, and bring to a boil over high heat. Reduce the heat to low, cover the pot with a tight-fitting lid and steam the quinoa until the water has absorbed and the quinoa is tender, about 18 minutes. Transfer the quinoa to a baking sheet or large plate and spread it out so it cools quickly. We want it to be no warmer than room temperature when we compose the salad.

2. In a 10-inch (25-cm) nonstick pan, heat 11⁄2 tablespoons (23 ml) of the neutral oil over medium heat. Add the mushrooms and a pinch of kosher salt, then stir to coat them evenly with the oil. Sauté the mushrooms, stirring occasionally, until softened, then scrape the mushrooms from the pan into a heat-safe bowl. Allow the pan to cool momentarily, then carefully wipe it out with a paper towel.

3. In the same nonstick pan, heat 1 tablespoon (15 ml) of the neutral oil over medium heat. Swirl the pan to coat with the oil. Add four halves of your bok choy, flat side down, and allow the flat side to sear and develop a little color. Once the bok choy starts to brown, sprinkle it with a little kosher salt, add a table- spoon (15 ml) of water and cover the pan with a lid. Once the bok choy leaves are wilted and their cores are softened, 2 to 3 minutes, remove them from the pan. Repeat these steps to cook the remainder of the bok choy.

4. In a medium-sized pot, bring 3 cups (710 ml) of water and a pinch of kosher salt to a boil. Once the water boils, add the frozen edamame and cook for about 3 minutes. Drain the edamame and rinse under cold water to stop it from continuing to cook. Drain the edamame again and gently pat it dry with a clean towel to dry slightly.

5. Soak the raw cashews in 1 cup (240 ml) of room-temperature water for 6 hours. Drain the cashews and transfer them to a blender carafe along with the seasoned rice vinegar, garlic, ginger and miso. Blend until smooth. With the motor running, drizzle in the neutral oil and sesame oil. Drizzle in the cool water, 1 tablespoon (15 ml) at a time, until the dressing is your desired drizzling consistency.

6. To assemble the salad, chop the bok choy into 1⁄2-inch (1.3-cm) pieces and place in a large bowl. Add the quinoa, edamame, mushrooms, green onion and carrot to the bowl. Add about 1⁄2 cup (120 ml) of the Miso Cashew Dressing and toss, seasoning to taste with kosher salt. Garnish with the black sesame seeds and pass around extra dressing.

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