YIELD
5 servingsPREP
20 minCOOK
30 minREADY
50 minIngredients
Directions
Wash and thoroughly dry the lettuch and spinach. In large salad bowl, use a wire whisk to whip 4 tablespoon olive oil, lemon juice, garlic, mustard and seasoned salt to taste until thick and yellow.
Place remaining ½ tablespoon oil and shiitake in a skillet.
Saute, stirring to prevent scorching, then add any reserved shiitake soaking water as 20 to 30 minutes.
Tear lettuce and spinach into bite-size pieces, into dressing salad bowl.
Toss well. Serve on individual plates with a large spoonful of basil shiitake as a topping.
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