Advertisement
4
Easy
25 min
Published 2018
Miso is the pièce de résistance of Asian salad dressings. Its nutty/salty vibe binds with the citrus, and with a little soy and maple syrup thrown in, the dressing may become your new weekly staple. If eggs aren’t your thing, you can replace them with shredded chicken or avocado.
Bring a pan of water to a rolling boil. Boil the eggs for 6 minutes (or 7–8 minutes if you like a harder yolk), then immediately place in cold water until cool. Set aside to peel later.
Place all the miso maple dressing ingredients in a small bowl and whisk to combine.
Cook the beans, broccoli and sugar snap peas in a large saucepan of lightly salted boiling water for 1 minute.