Baby Bok Choy Shiitake Mushroom and Edamame Salad
“Bok choy,” “shiitake mushrooms” and “salad” are likely three terms you’ve never heard uttered in the same sentence, but that will change once this book is published. You know I love blanched and roasted salads, but seared and sautéed veggies are amazing in salad, too! For salads, and in general, I’m partial to baby bok choy, which has tender stalks and a mild peppery flavor. Larger bok choy is better suited for stir-fries and soups. For this salad, we sear the baby bok choy to get a mildly charred flavor and add sautéed shiitake mushrooms for fun texture and a pop of umami. Finally, we toss in quickly blanched edamame for protein and fiber and quinoa to soak up all the yummy goodness of the Miso Cashew Dressing.
Serves2
Ingredients
- 1 cup (173 g) dried quinoa Kosher salt
- 3 1/2 tablespoons (53 ml) neutral oil (I prefer grapeseed), divided
- 8 ounces (225 g) shiitake mushrooms, stems removed, sliced if large, left intact if small
- 4 baby bok choy, halved and rinsed (they collect dirt at the bottom, so make sure to rinse thoroughly)
- 1 cup (170 g) frozen shelled edamame
- 1 green onion top, sliced
- 1 carrot, julienned
- Black sesame seeds, for garnish
Miso Cashew Dressing- 3/4 cup (105 g) raw cashews
- 3 tablespoons (45 ml) seasoned rice vinegar (if using plain, add 2 to 3 tsp [13 to 20 ml] of honey to the recipe)
- 2 cloves garlic, peeled
- 1 (1" [2.5-cm]) piece fresh ginger, peeled
- 2 1/2 tablespoons tbsp (40 g) white miso paste
- 6 tablespoons (90 ml) neutral oil (I prefer grapeseed)
- 1 tablespoon (15 ml) toasted sesame oil
- 1/2 cup (120 ml) cool water
INSTRUCTIONS
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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.
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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.
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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.
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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.
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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.
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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.
Credit:
Reprinted with permission from Salad Whisperer by Sarah Faris. Page Street Publishing Co. 2024. Photo credit: Erika Rojas.
