Recipe

Composition Salad Recipe

Add Step-by-Step Photos	Food4all / All my dishes 1 year, 9 months ago a great salad to impress with. you'll love the miso dressing but go easy with it it's quite pungent...... Prep:20m Cook:3m Servings:6	Food4all
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Ingredients

2 avocados ripe but firm

2 medium beets

1 navel orange

1bunch watercress

10 oz beef tenderloin

1pkg enoki mushrooms

Dressing:

¼ cup red miso (genmai or kurano)

1 ½ tbsp Rice vinegar

4 tbsp mirin rice cooking wine

1 tbsp Sunflower oil

1 tbsp sugar

1 tsp Chives finely diced

Directions

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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