Recipe Recommendation

Baby spinach

Grilled Mushroom Salad with Mizuna

Ingredients

Dressing

  • 2 tbsp fresh lime juice
  • 2 tbsp fresh orange juice
  • 2 tbsp fresh grapefruit juice
  • 1 tsp fresh lime zest
  • 1 tsp fresh orange zest
  • 1 tsp fresh grapefruit zest
  • 3 tbsp rice vinegar
  • 1/3 cup soy sauce
  • 1/8 tsp white sugar

Salad

  • 14 shiitake mushrooms, stems removed
  • 5 cups mizuna leaves, trimmed
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)
  • Canola oil

Steps

Dressing

  1. Combine all ingredients for the dressing
  2. Pour onto small saucepan and bring to boil
  3. Remove from heat, allow to cool to room temperature
  4. Chill in refrigerator for minimum of 1 hour

Grilled Mushrooms

  1. Heat the grill and brush canola oil onto shiitake mushrooms
  2. Grill each side for 4 minutes
  3. Tear or cut into bite-sized pieces

Salad

  1. Lightly toss mizuna and ½ salad dressing in a large salad bowl
  2. Serve onto salad plate, topped with the grilled mushrooms
  3. Drizzle with more dressing to serve