Mushroom Salad with Yuzu Dressing
By
Vicki Butts (lazyme)
@lazyme5909
5
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.
From Nobu 57, New York City.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
6
Prep:
20 Min
Cook:
10 Min
Method:
Stove Top
Ingredients
-
1/2 cgrapeseed oil
-
3 Tbspsoy sauce
-
3 Tbspyuzu juice
-
1 largegarlic clove, minced
-
·kosher salt
-
·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
-
1/4 csake
-
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.
