Enoki Mushroom Salad
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2 Red Radish
1 teaspoon Salt
1 pack Enoki Mushrooms
4 leaves Green Leaf Lettuce
Tonton Japanese Vinaigrette

  1. Cut stems off red radishes and slice very thin. Place radish slices in cold water for 5 minutes. Drain in a colander.
  2. Heat salted water until boiling. Cook enoki mushrooms for 10 seconds and drain. Place in water until mushrooms are chilled.
  3. Drain and cut stems off enoki mushrooms.
  4. Arrange radish and enoki mushrooms on plate. Season with Tonton Japanese Vinaigrette.
Dressing to taste.

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