The raw food community is growing over recent years. More people trying and share new recipes is helping it gain even greater momentum. I decided to try making my own recipe for lemon miso mushroom salad. For this salad, I started by making the base.
For this base, in a bowl, I whisked together 1/2 cup of water, 2 Tablespoons of lemon juice, 1 Tablespoon of olive oil, and 1 Tablespoon of brown rice miso.
I didn’t want to use a lot of fat so I used mostly water and very little olive oil. I thought it would be too watery, but in the end it was just right. The acid of the lemon and saltiness of the miso went well together with the rich olive oil.
I seasoned the base by pairing the peppery flavors of 1 tablespoon minced ginger & 1/4 teaspoon of rosemary with 1/8 teaspoon of nutmeg for warmth with the lemon miso.
I then poured the seasoned base over 2 cups of raw broccoli florets, 2 cups of diced mushrooms, and 2 shredded carrots. I like it best if it has time to marinate in the refridgerator for two or more hours.
The warm aroma of the rosemary with the miso went well with the mushrooms. I like the crunchiness of the broccoli with the softer carrots and mushrooms. This lemon miso mushroom salad has enough oil to add richness without making it too greasy.
The only thing I didn’t like was the flavor of the ginger and lemon hid the rosemary and nutmeg. Next time I might try doubling the nutmeg and using fresh rosemary instead of dried.