September 12, 2007
Asparagus and Carrots with Walnut Dressing
A unique salad
10 asparagus spears, with thick ends removed
4 carrots, peeled and finely sliced into 1-inch matchsticks
1-2 teaspoons fresh lemon juice
1/4 - 1/2 cup walnuts
2 teaspoons white/light miso or 1 teaspoon red miso
2 tablespoons mirin
2 teaspoons tamari soy sauce
2 tablespoons white wine
2 tablespoons rice vinegar or any white vinegar
Steam the asparagus and carrots for 5-7 minutes, until softer but still crispy. Squeeze the lemon juice over the cooked veggies, and set aside.
Using a food processor, blend together the walnuts, miso, mirin, tamari, white wine, and rice vinegar.
In a large bowl, mix the carrots and asparagus with the dressing, and arrange on a serving plate.
This dressing works with other steamed vegetables (broccoli, etc.) but is really good with asparagus and carrots. It's very simple but delicious.
Mirin is a kind of rice wine similar to sake, but with a lower alcohol content. It has a slightly sweet taste and is a common ingredient in teriyaki sauce.
Recipe courtesy of Compassionate Cooks, LLC.