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.