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