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Categories:
rice wine vinegar lemon juice sugar extra-virgin olive oil salt freshly ground black pepper Enoki mushrooms mâche lettuce tomatoes lemon cucumbers cucumber
Viewed: 45 - Published at: 7 years agoIngredients
- 1/4 cup rice wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon sugar
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 pint fresh or 1 (16-ounce) can lychees, rinsed
- 1 (3 1/2-ounce) package enoki mushrooms
- 8 ounces mache lettuce
- 1 pint mixed cherry tomatoes, halved
- 2 lemon cucumbers, sliced into half-moons*
- 1 English cucumber
Method
- To make dressing, whisk together first 3 ingredients (through sugar) in a bowl. Add oil in a thin stream, whisking constantly. Season with salt and pepper; set aside.
- Peel and chop lychees. Gently separate mushrooms from one another.
- For each serving, toss 1 cup mache with some cherry tomatoes, mushrooms, lemon cucumber, and English cucumber with 1 tablespoon dressing in a bowl. Top with 1 teaspoon chopped lychees and a dash of sea salt. (Add more lychees if you'd like a stronger floral flavor.)
- *Note: If you can't find lemon cucumbers, use 8 red radishes.
