Salad with pickled shiitake mushrooms

1 serving

60 minutes

Recipe by Alexander Raylyan, chef of the Birds restaurant.

Energy value per serving

• Calories: 761.4
• Proteins: 11.4g
• Fats: 61.1g
• Carbohydrates: 42.2g

Ingredients

• Fresh spinach leaves: 120 g
• Daikon: 40 g
• Ginger: 20 g
• Olive oil: 60 ml
• Lemon juice: 40 ml
• Lemon zest: 4 g
• Shiitake mushrooms: 50 g
• Soy sauce: 40 ml
• Rice vinegar: 20 ml
• Sugar: 20 g
• Shiso leaves: 20 g
• Quinoa: 5 g

Cooking steps

1. Wash the spinach leaves. Thinly slice the daikon.

   Required ingredients:

   • Fresh spinach leaves: 120 g
   • Daikon: 40 g

2. Prepare the sauce: combine grated ginger, olive oil, lemon juice, and zest.

   Required ingredients:

   • Ginger: 20 g
   • Olive oil: 60 ml
   • Lemon juice: 40 ml
   • Lemon zest: 4 g

3. Marinate shiitake for 40 minutes in soy sauce, rice vinegar, sugar, and finely chopped shiso leaves.

   Required ingredients:

   • Shiitake mushrooms: 50 g
   • Soy sauce: 40 ml
   • Rice vinegar: 20 ml
   • Sugar: 20 g
   • Shiso leaves: 20 g

4. In a deep bowl, mix spinach leaves, daikon, and pickled mushrooms.

   Required ingredients:

   • Fresh spinach leaves: 120 g
   • Daikon: 40 g
   • Shiitake mushrooms: 50 g

5. Serve, sprinkled with boiled quinoa on top.

   Required ingredients:

   • Quinoa: 5 g