Iceberg lettuce and mushroom salad
Rate this recipe

Rate this recipe:

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review
April 18, 2012

Cuisine

Be the first to comment

Iceberg lettuce and mushroom salad.

Photo: William Meppem

Reader rating:

None yet.

Cooking time
Ready in Difficulty
Easy

Cuisine
Chinese
Course
Salad
Type of dish
Salad
Special options
Healthy

Recipe Tools

Email recipe
Print recipe

This salad is a textural feast - and delicious. Serve with a bowl of rice for a cracking meal.
Ingredients

Serves 4 as part of a banquet

1 small iceberg lettuce, washed and dried
2 tbsp peanut oil
200g assorted mushrooms, such as enoki, shiitake, shimeji and oyster, torn into even-sized pieces
1 red onion, peeled, halved and finely sliced
1 handful combined mint and coriander leaves
1 green (spring) onion, cut into julienne strips
2 brown shallots, peeled, finely sliced and deep-fried until golden
1 tsp ground roast rice (from Asian grocers, or see method below)
Dressing
1 clove garlic
3 coriander roots, scraped and chopped
2 small wild green chillies
pinch sea salt
pinch caster sugar
3 tbsp lime juice
2 tbsp fish sauce