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Shiitake Salad with Sesame-Ginger Vinaigrette
From Statesboro Market2Go
<p>Bursting with gorgeous multicolored vegetables, this salad is both nutritious and beautiful! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: www.tasteofhome.com (Entered by Ariana Giddens)
Serves: 4
Vegan!
Ingredients
1/2 cup
Mirin (sweet rice wine)
6 tablespoons
Rice vinegar
4 1/2 teaspoons
Soy sauce
1
Shallot (minced)
1 tablespoon
Fresh ginger (minced)
2 teaspoons
Lemon juice
2 teaspoons
Hot chili sauce
1 teaspoon
Pepper
2 tablespoons
Olive oil
1 tablespoon
Sesame oil
FOR THE SALAD:
1/2 pound
Fresh shiitake mushrooms
2 teaspoons
Olive oil
4 cups
Salad greens of your choice
4
Green onions (chopped)
1/3 cup
Radishes (thinly sliced)
1/3 cup
Carrots (thinly sliced)
8 ounces
Sliced water chestnuts (drained and rinsed)
2 tablespoons
Toasted sesame seeds
Step by Step Instructions
- Bring the mirin to a boil in a small saucepan, then reduce the heat and let simmer for 5 to 7 minutes. Pour into a bowl and allow it to cool, then whisk in the vinegar, soy sauce, shallot, ginger, lemon juice, chili sauce, pepper and oils. Set aside.
- Put the mushrooms into a bowl and drizzle them with olive oil. Gently toss to coat. Put them into a grill wok or grill basket and grill uncovered over medium heat for 6 to 8 minutes (stirring frequently)
- Put the greens, green onions, radishes, carrots, and chestnuts into a large bowl. Add half of the prepared vinaigrette and toss to coat.
- Divide the salad into serving portions, then top each one with the grilled mushrooms, vinaigrette, and toasted sesame seeds.