Baby leek and asparagus salad with miso dressing

Baby leek and asparagus salad with miso dressing

By
From
Feel Good Food
Serves
4
Photographer
Chris Chen

Welcome spring with this crisp vegetable salad. If you like, serve the vegetables warm with the dressing.

Ingredients

Quantity Ingredient
1 bunch baby asparagus
8 baby leeks, trimmed, cut into 6 cm lengths
3 tablespoons toasted sesame seeds

Dressing

Quantity Ingredient
3 tablespoons white miso
1 teaspoon dijon mustard
1 tablespoon rice vinegar
1 tablespoon mirin
2 tablespoons lemon juice

Method

  1. Snap the asparagus at the base and discard the woody ends. Blanch the asparagus and leeks separately in boiling water until al dente, then refresh under cold running water. Drain well. Cut the asparagus in half on a diagonal.
  2. Warm the dressing ingredients in a saucepan over low heat for 2–3 minutes. Remove from the saucepan and cool.
  3. Arrange the leeks and asparagus on a platter and spoon the dressing over the top. Sprinkle with the sesame seeds.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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