Wild Harvested Arugula Salad Recipe
asparagus, Westwind Organics black radish, cucumber, miso-tahini vinaigrette, mozzarella pearls
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
Prepare the Asparagus
Trim the tough ends off the asparagus and blanch them in boiling water for 2-3 minutes until bright green. Immediately transfer to an ice bath to stop the cooking. Once cooled, cut into bite-sized pieces.
Prepare the Radish and Cucumber
Thinly slice the black radish and cucumber. Set aside.
Make the Vinaigrette
In a small bowl, whisk together 2 tablespoons of miso paste, 2 tablespoons of tahini, 1 tablespoon of apple cider vinegar, 1 tablespoon of sesame oil, and salt and pepper to taste. Add water as needed to achieve desired consistency.
Assemble the Salad
In a large bowl, combine the arugula, blanched asparagus, sliced radish, and cucumber. Drizzle with the miso-tahini vinaigrette and toss gently to combine. Top with mozzarella pearls.
Serve
Serve immediately, garnished with additional black radish slices if desired.