The dressing for this salad is tart, with a savory sweetness too, from the miso. I added a little olive oil for smoothness, and some soy sauce for salt. Happy crunching!
8 ounces mixed salad greens
1 fennel bulb, trimmed and thinly shaved
1 bunch green onions, trimmed and cut into 1/2-inch lengths
1 English cucumber, halved and thinly sliced
4 ounces sprouts (any variety)
1/4 cup roasted edamame, divided
2 lemons, juiced (about 1/4 cup)
2 tablespoons miso paste
1 tablespoon soy sauce
2 tablespoons 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. (Pay attention as you add the dressing; I felt that adding all of the dressing was a little much for my salad. You may want to add slightly less — or all of it, if you prefer a heavily-dressed salad.)
Taste and add salt and pepper if needed. Spread the salad in a bowl or on a platter and sprinkle with the remaining edamame.
(Images: Faith Durand)