Raw baby spinach salad with miso-truffle dressing
A fresh raw baby spinach salad tossed in a savory miso, truffle, and sesame dressing, topped with fried spring onions, Parmesan, and boiled eggs.
What you need
How Maurice does it
- 1
Chop the spring onions.
- 2
Heat a small pan with oil and fry the chopped spring onions until softened and fragrant.
- 3
Boil the eggs until hard-boiled, then peel and set aside.
- 4
In a measuring cup or bowl, combine olive oil, mirin, truffle oil, soy sauce, sesame oil, and miso paste. Whisk until smooth.
- 5
Add the fried spring onions and a squeeze of lemon juice to the dressing and stir well.
- 6
Place the raw baby spinach in a large bowl. Add the peeled hard-boiled eggs (whites and yolks) and mix gently.
- 7
Pour the dressing over the salad and toss to coat.
- 8
Top with grated Parmesan cheese and serve immediately.
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