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Japanese Ginger Salad with Edamame and Pecans

Make Japanese Ginger Salad with Edamame and Pecans at home with Pickled Ginger Finely Chopped, Cucumber Peeled Seeded And Sliced, Red Onion Julienned, Lime, and Enoki Mushrooms Separated. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 tbsp
• 1
• 1
• 1
• 1
• 1 oz
• 1/4 cup
• 1 oz
• 2 tbsp
• 1 oz
• 1
• 1 tsp
• 1/2 cup
• 1/2 tsp
• Black Pepper
• 8 cup

Method (preview)

1. 1

   Baby spinach, radicchio), washed and torn

2. 2

   Toss the cucumber with the ginger in a large bowl and set aside.

3. 3

   In a smaller bowl toss the julienned onion with the lime and set aside to marry.

4. 4

   Cut the enokis in 1/2 inch lengths and set aside.

5. 5

   Cut the bell pepper into thin 1-inch slices.

6. 6

   Toast the pecans in a dry skillet for approximately 2 minutes, tossing occasionally.

7. 7

   Then set the pecans aside.

8. 8

   Add the oil to the same saut\xe9 pan and over a medium-high heat, saut\xe9 the shiitakes with a tablespoon of the sake and a splash of the soy sauce.

9. 9

   Cook approximately 3 to 4 minutes or until the mushrooms are soft.

10. 10

    Blanche the carrots in boiling water for 30 seconds, then place in a bowl with the remaining sake and the dill.

11. 11

    Set aside to marry.

12. 12

    Return the water to a boil and blanch the edamame for approximately 4 to 5 minutes.

13. 13

    Drain and set out on a sheet pan to cool.

14. 14

    Shell the edamame and drizzle with the olive oil and season with salt and pepper.

15. 15

    Toss the mixed greens in a large bowl with the cucumbers.

16. 16

    Add the onions, carrots, enokis, and bell pepper.

17. 17

    Place the salad in the center of 4 large, chilled plates and add the pecans, edamame and shiitakes in equal amounts.

18. 18

    Serve.