• Ingredients: 35
  • Serves: 8

Arugula salad with chanterelles, pears, parmesan, and cider vinaigrette with cider vinegar, honey, kosher salt, or to taste, black pepper, or to taste, minced shallot, extra-virgin olive oil, fresh chanterelles, very firm bartlett pear, baby arugula, parmigiano-reggiano.

Ingredients

For dashi

  • 3 pcs. kombu
  • 1 quart water
  • 1/2 cup tightly packed katsuo bushi

For shrimp cakes

  • 2 tbsps. finely diced carrot
  • 1/4 cup finely chopped onion
  • 1/2 cup finely chopped fresh shiitake caps
  • 8 medium shrimp in shell without heads, peeled and deveined, finely chopped by hand or pulsed in a food processor
  • 1/4 lb. skinless halibut, snapper, or cod fillet, finely chopped by hand or pulsed in a food processor
  • 1 large egg yolk, lightly beaten
  • 1/2 tsp. fine sea salt
  • 1 tsp. light shoyu
  • 2 tsps. sugar
  • 1 quart vegetable oil

For wasabi vinaigrette

For mirin sauce

  • 2 1/2 tbsps. mirin
  • 2 1/2 tbsps. dark shoyu
  • 1 tsp. sugar
  • 1 teaspoon cornstarch mixed with 1 tbsp. cold water

For plating

  • Special equipment: cheesecloth; a deep-fat thermometer

For assembly

Directions

  1. Step 1 Whisk together vinegar, honey, 1/2 teaspoon kosher salt, 3/4 teaspoon pepper, and 1 tablespoon shallot in a small bowl and let stand 10 minutes.

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  2. Step 2 Heat remaining tablespoon oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chanterelles, stirring, until crisp-tender, 3 to 4 minutes.

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  3. Step 3 Add remaining 1/2 teaspoon kosher salt, 3/4 teaspoon pepper, and tablespoon shallot and sauté, stirring, 5 seconds.

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  4. Step 4 Halve, core, and very thinly slice pear lengthwise, then divide slices among 8 salad plates. Toss arugula with just enough vinaigrette to lightly coat and mound in centers of plates.

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  5. Step 5 Arrange chanterelles around arugula. Shave 6 or 8 curls from cheese with a vegetable peeler onto each salad.

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Nutrition information

Calories 205 Carbohydrates 6 g (2%)
Fat 17 g (26%) Protein 8 g (16%)
Saturated Fat 5 g (24%) Sodium 603 mg (25%)
Polyunsaturated Fat 1 g Fiber 2 g (6%)
Monounsaturated Fat 10 g Cholesterol 13 mg (4%)