¾cupharicot vert French green beans, lightly poached and blanched
¼cupsliced radishesthinly sliced
½cupred onionsthinly sliced
1 cupgreenscrisp greens such as arugula or frisee
Miso Ginger Dressing
Add a healthy pinch of salt to the rice wine vinegar. Let the salt dissolve.
Add the minced garlic, grated ginger, and miso to the rice wine vinegar. Combine with a whisk.
Slowly add the olive oil while continuing to whisk.
Season with cayenne pepper to taste.
Adjust the salt to your liking and add a few grinds of black pepper.
Makes ½ cup of dressing.
Assemble Salad Ingredients
Par cook the haricot vert (French green beans). Bring water to a boil in a small saucepan. Add ½ teaspoon of salt and the green beans to the boiling water. Cook until crisp-tender, about 4 minutes. Remove the green beans from the hot water and shock in cold ice water to stop the cooking process. Once chilled, cut the beans into 1-inch pieces.
Combine the brussels sprouts, bell pepper slices, green beans, shredded carrots, sliced radishes, red onions.
Add whatever crunchy lettuces you enjoy. I added some arugula and frisee.
Add the miso ginger dressing to the salad. I used less than ½ cup for my salads. Use the amount you prefer.
Add the cilantro leaves as you toss the salad with the dressing.
Add a few sesame seeds to the top of the salad as a garnish.
For a more substantial salad, add some rotisserie chicken or boiled shrimp.