Mushroom Salad With Yuzu Dressing Recipes

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MUSHROOM SALAD WITH YUZU DRESSING



Mushroom Salad with Yuzu Dressing image

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.

Provided by Vicki Butts (lazyme) @lazyme5909

Categories     Other Salads

Number Of Ingredients 11

1/2 cup(s) grapeseed oil
3 tablespoon(s) soy sauce
3 tablespoon(s) yuzu juice
1 large garlic clove, minced
- kosher salt
- freshly ground pepper
3 tablespoon(s) extra virgin olive oil
2 pound(s) assorted wild mushrooms (such as wood ear, maitake, enoki, chanterelle, oyster, and stemmed shiitake) thickly sliced
1/4 cup(s) sake
5 ounce(s) baby greens
- chopped fresh chives, for garnish

Steps:

  • 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.

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