mushroom salad with yuzu dressing
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What the lime is to Mexico, the yuzu is to Japan: a versatile citrus whose bumpy rind and juice are used in all kinds of dishes. Yuzu's flavor? Imagine a cross between a mandarin orange and a lime. The juice makes a floral vinaigrette; it's also used in ponzu, an addictive Japanese dipping sauce. Bottled yuzu juice can be found at specialty foods stores and Asian markets. If unavailable, substitute 3 tablespoons fresh lime juice and 1/2 tablespoon fresh orange juice. From Nobu 57, New York City.
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yield
6 serving(s)
prep time
20 Min
cook time
10 Min
method
Stove Top
Ingredients For mushroom salad with yuzu dressing
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1/2 cgrapeseed oil
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3 Tbspsoy sauce
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3 Tbspyuzu juice
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1 lggarlic clove, minced
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kosher salt
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freshly ground pepper
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3 Tbspextra virgin olive oil
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2 lbassorted wild mushrooms (such as wood ear, maitake, enoki, chanterelle, oyster, and stemmed shiitake) thickly sliced
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1/4 csake
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5 ozbaby greens
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chopped fresh chives, for garnish
How To Make mushroom salad with yuzu dressing
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1Whisk grapeseed oil, soy sauce, yuzu juice, and garlic in a medium bowl. Season dressing to taste with salt and pepper.
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2Heat olive oil in an extra-large heavy skillet over medium-high heat. Add mushrooms, season with salt, and sauté until wilted and just beginning to brown, about 7 minutes. Add sake; stir to coat, then transfer to a large bowl. Add 5 tablespoons dressing; toss to coat. Season with salt.
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3Divide greens among plates. Divide mushrooms among plates, mounding slightly in center atop greens. Drizzle remaining dressing over greens and mushrooms. Garnish with chives and serve.
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