WITH WALNUT MISO VINAIGRETTE

This is a very fresh and yummy but rich salad that will make won­der­ful spring lunches … the recipe requires quite a bit of ingre­di­ents that can be found in Japan­ese markets.

Ingre­di­ents

• 10 thin aspara­gus with tough ends removed
• 4 ounces (120g) of car­rots, peeled and thinly chopped into 1-inch match­sticks
• 2 tbsp of lemon juice

For the Vinaigrette

• 2 ounces (60g) walnuts
• 1 tsp of red miso (or 2 tsp white miso)
• 2 tbsp mirin
• 2 tsp soy sauce
• 2 tbsp olive oil
• 2 tbsp white wine
• 2 tbsp rice vine­gar (or any white vinegar)

Con­fec­tion

Boil the aspara­gus for about 2 min­utes in salted water, then diag­o­nally cut into 1-inch lengths. Boil the (match­sticks) car­rots for 2 min­utes as well and drain. Sprin­kle the veg­etable with the lemon juice while still hot

Dress­ing: blend all the vinai­grette ingre­di­ents together using a food proces­sor or sim­ply grind the wal­nuts using a mor­tar then stir in all the other stuff

Mix the car­rots and the aspara­gus with the vinai­grette and enjoy!