Description
Microgreen Salad with Crispy Mushrooms
Ingredients:
4 oz microgreens
1/2 cup julienned carrots
4.5 oz mushrooms (enoki, lions main, shitake), cut or torn into small pieces
1/3 cup cornstarch
1/4 tsp salt
oil for frying
Vinaigrette:
1 tbsp lemon juice
3 tbsp olive oil
1/2 tsp minced shallot
1/4 tsp salt and pepper
Instructions:
In a large bowl, toss together microgreens and carrots. In a small jar, combine all vinaigrette ingredients, close lid and shake well. Toss in with microgreens and coat well. In a shallow plate, combine cornstarch and 1/4 tsp salt. Lightly coat the individual mushrooms in the cornstarch. Place them in a frying pan with oil over medium heat, cook until golden and crispy on both sides. Place on a paper towl to absorb any excess oil. Top microgreen salad with mushrooms and serve.