Watercress Salad with Warm Shiitake-Corn Vinaigrette
Developed by Chef Ming Tsai
- In a large sauté pan, add 1 teaspoon olive oil and the garlic. Sauté the garlic until fragrant.
- Add the shiitakes, corn and mustard and deglaze with the rice vinegar and soy sauce.
- Whisk in ¼ cup olive oil, season with salt and pepper to taste and pour on top of watercress. Toss the salad together and taste for seasoning adding more salt and pepper if needed.
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