|Mushroom Salad with Yuzu Dressing|
The incredible photos for this post were done with the help of Carl Kravats. He is a true food photography artist, and I had an opportunity to take a class from him recently. For more information, see www.carlkravats.com.
I love mushrooms. I can just hear my sister, who hates them, moaning at the thought of a salad featuring a hefty dose of mushrooms. Is there any other vegetable that imparts as many different textures and flavors as the mushroom? And, they are healthy, very low in calories and fat free. How great is that!?
This recipe is so easy and different. Both the mushroom and the dressing really make for a unique salad that you will remember long past enjoying the flavors. It can all be served at room temperature or add the mushrooms to the greens when mushrooms are warm, which wilts the lettuce a bit, and makes for a unique salad.
To make the dressing, whisk ½ C grapeseed oil with 3 Tb soy sauce, (Tamarin is my favorite), 3 Tb Yuzu juice, (can substitute 3 Tb lime juice & ½ Tb fresh orange juice), and 1 minced garlic clove in a small bowl. Taste for seasoning, add salt and pepper if needed. Yuzu is a Japanese citrus fruit which is about the size of a tangerine and quite sour. It is difficult to find the fresh fruit in the U.S. but the juice and the yuzu sauce can often be found in specialty food stores and Asian markets. Grapeseed oil is actually a vegetable oil pressed from the seeds of various grapes – usually a by-product of winemaking. It has a moderately high smoking point – and, in this case, is important because of its clean light taste and high polyunsaturated fat content.
- ½ C grapeseed oil
- 3 Tb soy sauce
- 3 Tb Yuzu juice
- 1 minced garlic clove
- 2 lb of fresh assorted mushrooms
- 3 Tb extra-virgin olive oil
- ¼ C sake
- 5 ounces of baby greens
|Whisking the dressing|
Divide about 5 ounces of baby greens on 6 plates. Divide mushrooms among plates, mounding slightly in the center atop the greens. Drizzle remaining dressing over greens and mushrooms. Garnish with chives and serve. Enjoy with a glass of Sauvignon Blanc. You will love the mix of flavors.