Dressing for 4 people salad
1 T dijon mustard
1 T anchovy paste
1 garlic clove, minced or pressed
juice from 1/2 a lemon
3-4 olive oil
Whisk together mustard, anchovy paste, garlic and lemon juice. Slowly add olive oil while whisking. Adjust quantities as needed for taste and amount. Add pepper and salt as needed.
1/2 cup orange juice
2 tbsp. each soy sauce, rice wine vinegar, honey, white miso
1 med shallot
4 tbsp veg oil
3 tbsp toasted sesame oil
10 med shitake mushrooms, sliced
1/4 tsp salt
1 head butter lettece, torn
2 cups baby beet greens or arugula
1 cup shelled, cooked edamame
4 green oinions (green part only), chopped
1 tbsp sesame seeds
1. Whirl orange juice, soy sauce, vinegar, honey, miso and shallot in blender. With blender running, pour in 3 tbsp veg oil and the sesame oil and whril 10 sec. Set vinaigrette aside.
2. Heat remaining vegetable oil in large fry pan over high heat. Add shitakes and salt and cook, stirring, until mushrooms are browned, about 3 min. Let cool
3. In a large bowl, gently toss lettuce and beet greens with 2 tbsp vinaigrette. Top with shiitakes, edamame, green onions, and sesame seeds. Serve remaining vinaigrette on side.
http://thespencerfamily.smugmug.com/Videos/Features/10646206_8nNRM#1137162787_jrgjz-A-LB
See photos from our Christmas, too:
http://thespencerfamily.smugmug.com/2010/Christmas-2010/15201772_J2Fzq