Shrimp And Daikon Salad With Ume Shiso Dressing Food

SHRIMP AND DAIKON SALAD WITH UME-SHISO DRESSING

Shrimp and Daikon Salad with Ume-Shiso Dressing image

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

Ingredients

For salad:
1 (10-ounce) piece daikon radish, peeled
3/4 pound medium shrimp, peeled
1 tablespoon vegetable oil
For dressing:
3 tablespoons mirin (Japanese sweet rice wine)
1 1/2 tablespoons rice vinegar (not seasoned)
2 1/4 teaspoons umeboshi plum vinegar
2 tablespoons umeboshi plum paste
1 1/2 teaspoons reduced-sodium soy sauce
3/4 teaspoon packed light brown sugar
4 1/2 tablespoons vegetable oil
3 tablespoons finely chopped green shiso leaves (about 9)
Equipment:
an adjustable-blade slicer; a large (2-burner) ridged grill pan (preferably cast-iron)

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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