I had an inkling to recreate one of my favorite salad dressings in a bottle - Shitake Sesame Vinaigrette. There wasn't much thought that went into it, just a hunch and I struck gold! Saute some garlic and fresh shitake mushrooms, add the usual suspects and Presto, fantastic dressing that you will want to drown, I mean drizzle, over salads from now until July!
Pictured above was my take on a grain n' veggie bowl: place some cooked grains in the bottom of a bowl and pile on lots of vegetables cut into bite size pieces, and then add your favorite dressing. As you can see, nothing that out of the ordinary besides the dressing.
Veggie Grain Bowl with Shitake Sesame Dressing
(makes 1 1/2 cups dressing)
1 shitake, diced
1 tablespoon neutral oil plus 1/3 cup - sunflower, peanut,
2 teaspoons toasted sesame oil
1/4 cup soy sauce
1/3 cup rice vinegar
1 large clove garlic, minced
1 cup cooked grains (rice, barley, quinoa)
1 carrot, sliced
1 stalk celery, sliced
2 radishes, sliced thinly
1/2 cup red cabbage, thinly sliced
1/2 sheet nori, cut into strips
Sesame seeds to garnish
Heat a saute pan over high heat for 3-4 minutes. Add 1 tablespoon of oil and cook mushrooms and garlic until garlic begins to brown, 2-3 minutes, stirring constantly. Add 1 teaspoon of sesame oil to deglaze the pan and turn off heat. Allow to rest 2-3 minutes and pour mixture into heat resistant measuring cup or bowl. Add remaining ingredients and whisk vigorously. Arrange grain in bottom of bowl and place cabbage on top. Place cut veggies in piles around mound and after whisking dressing, pour 1/3 cup over all and mix well. Garnish with sesame seeds and enjoy immediately!
Recipes currently inspiring me:
Mandarin Orange Fudge Slices at Spa Bettie
Vegan French Onion Soup Sandwich at Olives for Dinner
Cauliflower Fritters with Port Reduction at Pamela's Modern Family Table