GRILLED SHIITAKE MUSHROOM SALAD ON MIZUNA WITH PONZU STYLE DRESSING

Grilled Shiitake Mushroom Salad on Mizuna with Ponzu Style Dressing image

Provided by Bobby Flay

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 12

Previous Next

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
12 shiitake mushrooms, cleaned and stems removed
Peanut oil
Salt and freshly ground black pepper
4 cups mizuna leaves

Steps:

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.