Spinach Salad with Marinated Shiitake and Red Onions

Ingredients for 10 portions

0.001KGWalnut oil
0.280KGSliced shiitake mushrooms
0.020KGVeal stock
0.010KGSoy sauce
0.020KGCider vinegar
0.005KGGround black pepper
0.001KGDash of Tabasco sauce
0.030KGDiced bacon
0.120KGCorn kernels
0.115KGDiced red onion
0.140KGRadicchio chiffonade
0.300LITERBalsamic vinaigrette


  • To prepare the marinated mushrooms, heat the oil in a saute pan.
  • Add the mushrooms and saute for 2 minutes.
  • Add the stock and soy sauce and cook until dry. Remove from the heat and add the vinegar, salt, pepper, and Tabasco.
  • Cool completely.
  • Render the bacon in a small saute pan until the bacon is crisp.
  • Drain the bacon, reserving 1tsp of the fat.
  • Sweat the corn and onions in the bacon fat until the onions are translucent and the corn is cooked.
  • Remove from the heat and toss together the bacon, onions and corn.
  • For each portion: Toss 0.030 KG spinach and 0.014 KG radichhio with 0.030 LIT vinaigrette.
  • Place on a chilled plate and top with 0.030 KG of the marinated mushrooms.
  • Garnish with 0.020 KG of the corn mixture.