I made this salad to go with the marinated pork. I changed it a bit, because I couldn’t find edamame beans at the store. (I knew that I had seen them in the frozen section previously and was looking for them near the peas. I’ve since realized that they are stored near the raspberries, two aisles over. And that the recipe actually called for edamame seeds, not beans.) I also omitted the fennel, because I’m not always that fond of it. I didn’t measure the ingredients for the salad, I just eyeballed it to make 4 servings (I mean, it’s a salad, live a little!); I did measure the ingredients for the dressing, though. I really liked it! I also finished the salad with some store-bought miso dressing by Oka, which is also really nice.
8 oz mixed salad greens
1 fennel bulb, trimmed and thinly shaved (I omitted it)
1 bunch green onions, trimmed and cut into ½-inch lengths
1 English cucumber, halved and thinly sliced (or all of it)
4 oz sprouts (any variety)
¼ cup roasted edamame seeds, divided
2 lemons, juiced (about ¼ cup)
2 Tbsp miso paste
1 Tbsp soy sauce (or wheat-free tamari sauce)
2 Tbsp olive oil
salt and freshly ground black pepper
Toss the salad greens with the shaved fennel slices and green onions. Toss in the English cucumber slices and sprouts, and toss until the sprouts are evenly distributed throughout the salad. Toss in half the edamame.
Whisk together the lemon juice and miso paste until smooth and completely blended. Whisk in the soy sauce, and olive oil and toss with the greens. (If you’re like me, though, only dress the salad that you’re eating in that sitting, and store the rest separately.) Taste and add salt and pepper if needed. Spread the salad in a bowl or on a platter and sprinkle with the remaining edamame.
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