Grilled Shiitake Mushroom Salad on Mizuna with Ponzu Style Dressing

Total Time:
1 hr 35 min
Prep:
15 min
Inactive:
1 hr
Cook:
20 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • Ponzu-Style Dressing:
  • 3 tablespoons yuzu juice (or a combination of fresh orange juice, grapefruit juice, and lime juice)
  • 1 teaspoon finely chopped grapefruit zest
  • 1 teaspoon finely chopped orange zest
  • 1 teaspoon finely chopped lime zest
  • 3 tablespoons unseasoned rice vinegar
  • 2 tablespoons mirin
  • 1/4 cup soy sauce
  • Pinch sugar
  • Salad:
  • 12 shiitake mushrooms, cleaned and stems removed
  • Peanut oil
  • Salt and freshly ground black pepper
  • 4 cups mizuna leaves
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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