Yield:
- Serves 2 as a main dish
- Serves 4 as a side dish
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Ingredients:
For the Dressing:
- 2 Tbsp Bluegrass Soy Sauce
- 1 tangerine, juiced
- 1 Tbsp Bourbon Smoked Sesame Seeds
- 1 Tbsp toasted sesame oil
- 1 dash hot sauce
- 1 Tbsp Bourbon Barrel Aged Sorghum
For the Salad:
- 1 large egg yolk, soft-boiled, crumbled (optional)
- 2 Tbsp olive oil
- 4 ounces shiitake mushrooms, sliced
- 5 ounces baby kale (any other salad leaves will also work)
- 3-4 radishes, thinly sliced
- 1 Tbsp Bourbon Smoked Sesame Seeds
Method:
1. Boil a large egg for 6 minutes. Drop in a small bowl of ice water to stop the cooking. Set aside. Heat a large skillet over high heat and add olive oil. Add the shiitake mushrooms and saute’ for 8-10 minutes or until crispy, lowering heat as needed. Set aside.
1 In a small bowl, combine the ingredients for the dressing and whisk well. Peel the egg and separate the yolk. Set aside.
2 Put baby kale, radishes, sesame seeds and shiitake mushrooms in a large bowl. Spoon over some of the dressing, gently tossing to coat. Add more dressing, to taste. Mound salad into a serving bowl or individual plates. Garnish with crumbled egg yolk and extra Bourbon Smoked Sesame Seeds. Serve immediately.
