Hot Vegetable Summer Salad With Miso Vinaigrette

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Hot Vegetable Summer Salad With Miso Vinaigrette

 

2 ears very fresh corn, shucked

2 tablespoons extra-virgin olive oil

1 small to medium zucchini, roughly chopped

1/4 pound fresh green beans, ends trimmed, cut in 1-inch pieces

sea salt

fresh coarsely ground black pepper

2 tablespoons walnut oil

2 tablespoons brown rice (or other) vinegar

1 tablespoon miso

1 teaspoon apricot jam

10 shiso leaves, minced

1 tablespoon chives, minced

 

Cut the kernels from the cob into a bowl. Warm the olive oil in a large frying

pan, add the corn, zucchini and green beans. Salt and pepper them to taste, and

cook over medium heat for about 5 minutes.

Meanwhile, combine the walnut oil, vinegar, miso and apricot jam in a cup and

mix, to make a vinaigrette. Add this to the pan, mixing gently but thoroughly.

Add the shiso and mix again. Taste for salt and serve on warm plates. Top with

chives.

Makes 3 to 4 servings.

Calories 184, Fat 14 g, Carbs 14 g, Sodium 166 mg, Fiber 2 g.