Meaty mushrooms make up this salad. Toss it in a vibrant ginger-miso dressing to round out the dish.
2 teaspoons miso paste
2 tablespoons ginger, grated
6 tablespoons calamansi juice
4 tablespoons sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon vegetable oil
500 grams fresh button mushrooms, sliced
500 grams fresh shiitake mushrooms, sliced
4 green apple, cored and sliced thinly
4 stalks celery, chopped
3 medium bell pepper, sliced thinly
2 medium white onion, sliced thinly
romaine lettuce, to serve
Make the miso-ginger dressing: Whisk together all ingredients in a bowl. Let it sit for 10 minutes to allow flavors to meld.
Heat oil in a large pan over high heat. Sauté mushrooms for 5 to 10 minutes. Add apples, celery, bell peppers, and onions. Cook for 2 to 3 minutes. Remove from heat.
Pour dressing over mushroom mixture and toss to combine. Top with chicharon. Serve with lettuce leaves, if desired.
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