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. Drain, rinse under cold running water and drain again. Pat dry on a tea towel and place on a platter. Peel the eggs and cut in half.
Core the unpeeled apple and thinly slice or cut into batons, then coat with the lemon juice to stop it browning. Just before serving, place the vegetables, pea shoots or leaves and apple on a large platter or individual plates. Place the eggs on top. Pour the miso maple dressing over and sprinkle the spice mix over the eggs.
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