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composition salad Recipe

Ingredients

How to make it

  • Place beets into a pot and cover over with 1 ½” of water. Bring to a boil and simmer with a lid on for approximately 40 minutes or until fork tender.
  • Cool under cold water until chilled. Remove skin and slice into ¼” round pieces. Set aside.
  • Peel and cut avocados in half. Remove pit and slice into half inch pieces lengthwise, set aside.
  • Remove both ends off the orange with a knife. Place onto a cutting board upright and remove peel from top to bottom. Turn on it’s side to slice ¼” thick pieces crosswise. Set aside
  • Dressing:
  • Whisk miso with vinegar, sugar and mirin until smooth. Add oil and whisk until incorporated then add chives to blend.
  • Beef:
  • Slice 6 pieces of beef as thin as possible against the grain. Lay each piece down on a board and place approximately a dozen enoki mushrooms onto each slice about a third of the way in and allowing about a ¾” beyond the edge. Roll to form a cone.
  • Heat a frying pan on high for a couple of minutes add a bit of cooking oil to the pan and sear the cones approximately 10-15 seconds on both sides. Remove and place on to a dinner plate to hold.
  • To finish:
  • Decoratively add I orange slice, 1 beet slice, 1 beef cone, a few avocado slices and a little cluster of watercress onto each plate. Drizzle with a bit of miso dressing.

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The Cook

food4all Stouffville, CA

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