It’s been a while since I’ve had healthy salad for lunch as I’m not a ‘salad’ person, but more of a ‘meat’ person, if you know what I mean. This recipe from Bon Appetit caught my eye because I love the 2 hero ingredients and that is mushroom and yuzu. Not only that, I still have remaining 1/2 a bottle of yuzu juice sitting in the fridge, waiting to be enjoyed. You can view my other yuzu recipe here.
Good thing is, this salad is warm and juicy, so it’s really good for the soul. But really, there is such a huge array and wonderful assortment of wild mushrooms and nuts (if you’re not allergic to nuts) that you can add into the salad. For this recipe, I used king oyster mushroom because of their unique anise aroma, fresh shiitake mushrooms and enoki. When lightly sautéed with neutral flavoured oil, these wonderful mushrooms let out such aromatic and rich flavour that you don’t even need any other seasoning.
Mushroom Salad with Yuzu Dressing (adapted from Bon Appetit)
1/4 cup grapeseed oil
1 1/2 tbsp yuzu juice
1 1/2 tbsp soy sauce
1 garlic glove, finely chopped
Sea salt, for seasoning
Freshly ground black pepper, for seasoning
1 1/2 tbsp vegetable oil
500g assorted mushrooms, wiped clean and roughly sliced
1/3 cup sake
Baby greens or lettuce
Fresh chives, for garnish
Pine nuts, for garnish (optional)
1. To make the dressing, combine grapeseed oil, yuzu juice, soy sauce and finely chopped garlic in a bowl. Whisk and mix well. Season to taste with salt and pepper. Set aside.
2. Heat oil in a pan over medium high heat. Add mushrooms and don’t overcrowd the pan – cook in 2 batches if you need. Season with salt and sauté the mushrooms until they are wilted and beginning to brown, about 8 mins. Add sake, toss to mix and transfer to a salad bowl. Add enough dressing to coat the mushrooms evenly.
3. Divide the baby greens or lettuce among 3 salad bowls. Then mound the mushrooms on top of the greens in each bowl. Drizzle the remaining dressing over the mushroom salad. Garnish with fresh chives and 1 tsp pine nuts. Serve.