Recipe courtesy of Bobby Flay
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Total:
1 hr 35 min
Prep:
15 min
Inactive:
1 hr
Cook:
20 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Ponzu-Style Dressing:
Salad:

Directions

Dressing:

Combine all ingredients in a small saucepan and bring to a boil over high heat. Remove from heat, let cool to room temperature, then refrigerate for at least 30 minutes.

Salad:

Heat grill to high. Brush mushrooms with oil and season with salt and pepper, to taste. Grill for 3 to 4 minutes per side or until just cooked through. Remove from heat and tear into rough pieces.

Place mizuna in a large bowl and toss with a few tablespoons of dressing. Season with pepper, to taste. Add mushrooms to bowl, toss, and drizzle with more of the dressing.

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