Salad with Shiso Leaf Dressing



For the Salad

a big head of romaine lettuce

10 red radish, sliced

10 cherry tomatoes

6 shiitake mushrooms, sliced

1 teaspoon nama shoyu (optional)


Place the romaine lettuce into a bowl with ice cubes to soak.

Wash and cut the other vegetables.

Marinate shiitake for 1 min (optional), or leave them raw.

Dry the romaine lettuce.

Place the salad into a bowl, and  use as much dressing as you desire.

Store leftovers of dressing in the refrigerator.


For the Dressing


2 tablespoons, finely cut Shiso leaves ( about 6 small leaves)

1 tablespoons Mirin

1 tablespoons Brown Rice Vinegar

1 tablespoons Ume Plum Vinegar

1 tablespoons Tamari Soy Sauce

2 teaspoons Coconut Sugar

2 tablespoons, freshly squeezed Yuzu

3 tablespoons Grape seed oil

In a blender, combine all of the ingredients, except shiso leaves, and blend until creamy.

Then add the shiso leaves and pulse again.

Can be stored in an airtight container for one week.




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