Broccoli, Radish and Pear Salad

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Broccoli, Radish and Pear Salad

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Ingredients

Adjust Servings:
For the Salad:
1 lb fresh broccoli florets
1 sliced radish
1 Tablespoon ground Peanuts
1 sliced pear
Miso-soy dressing recipe below
For the Miso-Soy Dressing:
1 cup store-bought mayonnaise preferably Hellmann’s or Kewpie
2 ½ Tablespoons red miso
2 ½ Tablespoons sweet soy sauce
  • Serves 3
  • Medium

Ingredients

  • For the Salad:

  • For the Miso-Soy Dressing:

Directions

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This is a delicious summer salad provided by Chef  Matt Hyland, Executive Chef at Emmy Squared. Emmy Squared uses raw broccoli florets and sliced radish for a crisp and clean salad dressed with a slightly sweet miso-soy dressing.

How to Make the Salad:

  1. In a large bowl, combine the broccoli, radish, and pear.
  2. Toss to coat with miso-soy dressing. Top with ground peanuts.

How to Make the Miso-Soy Dressing:

Yield: 1 1/3 cups

  1. Whisk all of the ingredients together in a medium bowl.
  2. Transfer to a lidded container.
  3. Cover and refrigerate for at least 2 hours or up to 5 days.
Broccoli Salad
Broccoli Salad

 

Matt Hyland

Matt Hyland is the Executive Chef and co-owner behind the beloved Pizza Loves Emily restaurants, Emily, Emmy Squared Pizza and Violet. Matt is from Brooklyn and has a Culinary Arts degree from the Institute of Culinary Education.

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