Ingredients
- 1 butter lettuce
- 1 garlic clove
- 170 gr shiitake mushrooms
- 90 gr spinach leaves
- 65 ml oilve oil
- 7 ml lemon juice
- 8 gr basil leaves
- 2 ml oil
- 2 ml mustard
- 1 gr sea salt
- some until
stirring to prevent scorching, then add any reserved shiitake soaking water as 20 to 30 minutes. 3. Tear lettuce and spinach into bite-size pieces, into dressing salad bowl, removing heavy center stalks from lettuce. Toss well. Serve on individual plates with a large spoonful of basil shiitake as a topping.
