Name: Shiitake Salad with Sesame-Ginger Vinaigrette
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 1/2 cup mirin (sweet rice wine) -; 6 tablespoons rice vinegar -; 4-1/2 teaspoons reduced-sodium soy sauce -; 1 shallot, minced -; 1 tablespoon minced fresh gingerroot -; 2 teaspoons lemon juice -; 2 teaspoons Sriracha chili sauce or 1 teaspoon hot pepper sauce -; 1 teaspoon coarsely ground pepper -; 2 tablespoons olive oil -; 1 tablespoon sesame oil -; Salad: -; 1/2 pound fresh shiitake mushrooms -; 2 teaspoons olive oil -; 4 cups spring mix salad greens -; 4 green onions, chopped -; 1/3 cup thinly sliced radishes -; 1/3 cup thinly sliced fresh carrots -; 1 can (8 ounces) sliced water chestnuts, drained and rinsed -; 2 tablespoons sesame seeds, toasted -

Shiitake Salad with Sesame-Ginger Vinaigrette

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Shiitake Salad with Sesame-Ginger Vinaigrette

1. 1/2 cup mirin (sweet rice wine) -

2. 6 tablespoons rice vinegar -

3. 4-1/2 teaspoons reduced-sodium soy sauce -

4. 1 shallot, minced -

5. 1 tablespoon minced fresh gingerroot -

6. 2 teaspoons lemon juice -

7. 2 teaspoons Sriracha chili sauce or 1 teaspoon hot pepper sauce -

8. 1 teaspoon coarsely ground pepper -

9. 2 tablespoons olive oil -

10. 1 tablespoon sesame oil -

11. Salad: -

12. 1/2 pound fresh shiitake mushrooms -

13. 2 teaspoons olive oil -

14. 4 cups spring mix salad greens -

15. 4 green onions, chopped -

16. 1/3 cup thinly sliced radishes -

17. 1/3 cup thinly sliced fresh carrots -

18. 1 can (8 ounces) sliced water chestnuts, drained and rinsed -

19. 2 tablespoons sesame seeds, toasted -

How to cook deliciously - Shiitake Salad with Sesame-Ginger Vinaigrette

1. Stage

In a small saucepan, bring mirin to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened. Transfer to a small bowl; cool to room temperature. Whisk in the vinegar, soy sauce, shallot, ginger, lemon juice, chili sauce, pepper and oils; set aside.

2. Stage

Place mushrooms in a small bowl; drizzle with oil and toss to coat. Transfer to a grill wok or basket. Grill, uncovered, over medium heat for 6-8 minutes or until tender, stirring frequently.

3. Stage

In a large bowl, combine the salad greens, onions, radishes, carrots and water chestnuts. Add half of vinaigrette; toss to coat. Divide among four plates; top salad with mushrooms. Drizzle with remaining vinaigrette and sprinkle with sesame seeds.