Serves a Crowd

Spinach Truffle Salad with Yuzu Dressing

December 18, 2018
1 Ratings
Photo by Thegourmettrain
  • Prep time 5 minutes
  • Cook time 5 minutes
  • Serves 8-10
Author Notes

I went to a Ryōtei restaurant in Berlin a few years ago and had an amazing dining experience. The food was heavenly and so flavourful. My favourite dishes were a mushroom udon noodle dish and a truffled-japanese spinach salad. The next day, I went out to the markets in Berlin to buy all the ingredients that I thought were necessary and cooked up a storm at my friend's place. Since then I have been optimizing the recipe and have found what I think is a winner. The salad is deliciously crisp and the tangy earthy vinaigrette will make you go for seconds. The truffles make it a luxurious salad but it is perfect for special occasions!

Note: Choose glutenfree ponzu and miso paste if you are allergic to gluten. You can also make your own ponzu by using tamari and citrus fruit, preferably yuzu but if you cannot find it lime works. Play around with the quantities but I think 2/3 tamari 1/3 yuzu should work. —Thegourmettrain

What You'll Need
  • Lettuce and Toppings
  • 500 grams Baby spinach and/or baby red swiss chard. The best is only spinach or a mix of the two.
  • Sprinkle of black sesame seeds
  • Sprinkle of dried edible flowers
  • Optional: shaved black truffle
  • Vinaigrette
  • 3+ tablespoons Ponzu sauce
  • 1 teaspoon Rice vinegar
  • 2 tablespoons Truffle Oil
  • 1 tablespoon Sesame oil
  • 0.5-1 juice of lime or yuzu
  • 1.5 teaspoons agave syrup or 1.5 tbsp of maple syrup
  • 1 teaspoon Shiro Miso (white Miso paste)
  • 1 tablespoon Nutritional yeast
  • 36 grams Preserved black summer truffle
  1. Rinse and dry greens. I use a salad spinner.
  2. With a blender or handheld blender mix all ingredients together for the dressing. Add the minimum amounts of ponzu and the lime juice first and then taste. Add more if necessary. If you find the dressing to thick and strong in taste add a small splash of water.
  3. Toss salad and dressing in a large bowl.
  4. Top with desired toppings and enjoy!

See what other Food52ers are saying.

  • Thegourmettrain
  • frekemoves

5 Reviews

frekemoves January 8, 2022
Hi, I am making the vinaigrette now and I am curious whether it needs to be fresh or if it lasts a few hours. I also love the Ryotei dish. Incredible!
Thegourmettrain January 8, 2022
Hi @frekemov , thx for trying this recipe. You can certainly prepare the vinaigrette a few hours in advance. I’ve also left it in the fridge over night but it looses a bit of the truffle flavor then. A few hours on the same day won’t make any difference. Happy cooking ! Let me know how it goes
frekemoves January 8, 2022
Thanks, will do! Also, I totally forgot about the nutritional yeast. What do you suggest as a fill in?
Thegourmettrain January 8, 2022
Hi! You could use grated Parmesan cheese instead if you aren’t vegan. If you use Parmesan I would mix it in right before using so it doesn’t spoil!
Thegourmettrain January 10, 2022
Hi Frekemoves, how did it go? :-) Hope you had a nice dinner.