G.BEAN, SHIITAKI, TOMATO, WATERCHESTNUT & GINGER SALAD

Ricardo Soares

Ricardo Soares

31st January 2011

G.BEAN, SHIITAKI, TOMATO, WATERCHESTNUT & GINGER SALAD

PLACE THE FIRST 5 INGREDIENTS TOGETHER INTO A BOWL AHEAD OF SERVICE.

Ingredients

  • 50g FINE GREEN BEANS - TRIMMED AND BLANCHED
  • 30g SHIITAKI MUSHROOMS - TRIMMED, SLICED, SAUTEED WITH LITTLE OIL ONLY
  • 4ea WATER CHESTNUTS - SLICED
  • 1/2ea PLUM TOMATO - SEEDED, CUT INTO BATONS
  • 1 tablespoon SPRING ONION - SLICED VERY FINE
  • 6-7 strips GINGER JULIENNE - SOAKED ON COLD WATER TO REMOVE HEAT
  • TO FINISH CHOPPED CHIVES, CRESS, HOUSE DRESSING, SALT AND PEPPER, 2-3 leaves GEM LETTUCE TRIMMED

Method

PLACE THE FIRST 5 INGREDIENTS TOGETHER INTO A BOWL AHEAD OF SERVICE.
WHEN NEEDED, ADD THE CHOPPED CHIVES, GINGER AND DRESS WITH HOUSE DRESSING, SEASON.
SERVE IN LEAVES OF GEM LETTUCE, GARNISHED WITH A LITTLE CRESS.
TIP - DO NOT DRESS TO FAR IN ADVANCE OR THE SALAD WILL WILT AND WEEP WATER.