Japanese Bean Salad

This salad recipe has become a classic which I successfully served on my menu for 8 years straight, it its uniquely versatile and can be variated to adjust to the seasons. In this version I have added an extra bean in the form of split fava beans to make a more filling salad for the winter months. This recipe would work equally well with butterbeans, chick peas or fresh broad beans in the summer months. The miso dressing is perfect for coating winter salad leaves and give that extra nutritional boost so needed during shorter and colder days.  The name Japanese Bean Salad refers to the 3 versions of soy: edamame bean in their vegetable version, tofu in its protein curd version and the uber healthy miso paste which is made from fermented soy. Soy has a high protein count of 40% and therefore a great addition to a varied healthy diet.

Serves 4

Make time: 30 minutes

Allergens: miso (soy), edamame (soy), tofu (soy)  

8 yellow cherry tomatoes
8 red cherry tomatoes
100 gram of edamame beans
100 gram French beans trimmed
100 gram of fava split beans, soaked overnight
30 gram of baby kale
30 gram of pea shoot
1 pack tofu (approximately 180gram drained weight)

For the miso dressing: 

1 clove garlic
1 pinch of salt
1 small banana shallot
Juice of a lemon
75 gram miso paste
1 tablespoon honey
1 tablespoon whole grain mustard
2 tablespoon red wine vinegar
25 ml olive oil

Soak the split fava beans for an hour, then bring to the boil in clean salted water and let simmer for 15—20 minutes until al dente. Drain in colander, rinse with cold water and put aside. Open the tofu from its container, drain liquid and wrap tightly in kitchen towel to withdraw water and make the tofu firmer.

Trim and cut French beans into 3 equal lengths and blanch these in boiling salty water together with the edamame beans for 2 minutes, thereafter plunge straight into ice cold water to cool down and retain color. Wash the kale and pea shoot salad gently and give a good twirl in a salad spinner. Cut the cherry tomatoes in halves. Cut the tofu into 16 square pieces.  

To make the miso dressing in a pestle and mortar: peel garlic, add to the mortar with sea salt and use pestle to mash into paste. Add lemon juice and honey to the garlic, mix well, add mustard and vinegar, then mix again with pestle. Add miso paste and mix into dressing, then gradually add olive oil until and mix until an all ingredients are incorporated.  

To assemble the salad: add all ingredients to a large bowl, mix gently and drizzle with the dressing. The salad is ready to serve.