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
Lettuce and Toppings
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
juice of lime or yuzu
agave syrup or 1.5 tbsp of maple syrup
Shiro Miso (white Miso paste)
Preserved black summer truffle
In This Recipe
Rinse and dry greens. I use a
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.