Shrimp And Daikon Salad With Ume Shiso Dressing Food
SHRIMP AND DAIKON SALAD WITH UME-SHISO DRESSING
Provided by Maggie Ruggiero
Categories Salad Quick & Easy Dinner Lunch Shrimp Spring Summer Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Prepare daikon and shrimp for Salad:
- Using slicer, cut daikon lengthwise into very thin slices (see cooks' note, below). Soak in a bowl of lightly salted cold water, chilled, 30 minutes.
- While daikon soaks, toss shrimp with oil and 1/8 teaspoon pepper. Heat grill pan over medium-high heat until hot, then cook shrimp, turning once, until just cooked through, 2 to 4 minutes total. Transfer to a plate.
- Make dressing:
- Whisk together mirin, vinegars, plum paste, soy sauce, and brown sugar in a medium bowl. Add oil in a slow stream, whisking. Stir in shiso leaves.
- Assemble salad:
- Stir shrimp into dressing. Drain daikon well. Rinse and pat dry, then divide among 6 plates. Using a slotted spoon, top with shrimp. Serve drizzled with some of remaining dressing.
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