Spinach Salad with Marinated Shiitake and Red Onions

Dish Name : Spinach Salad with Marinated Shiitake and Red Onions

Ingredients for 10 portions

Qty Unit Description
0.001 KG Walnut oil
0.280 KG Sliced shiitake mushrooms
0.020 KG Veal stock
0.010 KG Soy sauce
0.020 KG Cider vinegar
0.01 KG Salt
0.005 KG Ground black pepper
0.001 KG Dash of Tabasco sauce
0.030 KG Diced bacon
0.120 KG Corn kernels
0.115 KG Diced red onion
0.280 KG Spinach
0.140 KG Radicchio chiffonade
0.300 LITER Balsamic 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.