Salad with pickled shiitake mushrooms
1 serving
60 minutes
Recipe by Alexander Raylyan, chef of the Birds restaurant.
Calories761.4kcal
Proteins11.4grams
Fats61.1grams
Carbohydrates42.2grams
Fresh spinach leaves
120
g
Daikon radish
40
g
Ginger
20
g
Olive oil
60
ml
Lemon juice
40
ml
Lemon zest
4
g
Soy sauce
40
ml
Rice vinegar
20
ml
Sugar
20
g
Quinoa
5
g
1
Wash the spinach leaves. Thinly slice the daikon.
- Fresh spinach leaves: 120 g
- Daikon radish: 40 g
2
Prepare the sauce: combine grated ginger, olive oil, lemon juice, and zest.
- 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.
- Shiitake mushrooms: 50 g
- Soy sauce: 40 ml
- Rice vinegar: 20 ml
- Sugar: 20 g
- Shiso (perilla) leaves: 20 g
4
In a deep bowl, mix spinach leaves, daikon, and pickled mushrooms.
- Fresh spinach leaves: 120 g
- Daikon radish: 40 g
- Shiitake mushrooms: 50 g
5
Serve, sprinkled with boiled quinoa on top.
- Quinoa: 5 g
