Mushroom Salad with Yuzu Dressing
Vicki Butts (lazyme)
From Nobu 57, New York City.
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1/2 cgrapeseed oil
3 Tbspsoy sauce
3 Tbspyuzu juice
1 largegarlic clove, minced
·freshly ground pepper
3 Tbspextra virgin olive oil
2 lbassorted wild mushrooms (such as wood ear, maitake, enoki, chanterelle, oyster, and stemmed shiitake) thickly sliced
5 ozbaby greens
·chopped fresh chives, for garnish
How to Make Mushroom Salad with Yuzu Dressing
- Whisk grapeseed oil, soy sauce, yuzu juice, and garlic in a medium bowl. Season dressing to taste with salt and pepper.
- Heat 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.
- Divide 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.