1/4teaspoonxanthan gum powder, optional (see note)
4radishes, trimmed and washed
Sesame Shiitake Vinaigrette, as needed
4handfuls mixed salad greens
1/4sheet nori(Japanese seaweed)
Put the mushrooms in a small bowl and cover with boiling water. Let soak until the mushrooms are soft, about 10 minutes. Toast the sesame seeds in a small skillet, stirring until they are golden in color. Remove from the heat so they don’t burn.
Drain the mushrooms, reserving 3 tablespoons of the soaking water. Trim and discard the stem; chop the mushrooms.
In a blender jar, put the oil, vinegar, soy sauce, reserved soaking water, sesame oil, the chopped mushrooms and xanthan gum, if using. Whir about 10 seconds, just until the mushrooms are tiny pieces. Add the toasted sesame seeds and blend a few seconds more.
Store in a glass jar, refrigerated.
Assemble the salad:
Chill 4 salad plates. Slice the radishes thinly. Using a vegetable peeler, peel thin ribbons from the carrot stick.
Pour about 2 tablespoons of Sesame Shiitake Vinaigrette into a mixing bowl. Add the greens, gently tossing so they are lightly coated. Divide between the chilled plates.
Pour another tablespoon of dressing into the bowl. Toss the radishes and carrot ribbons until lightly coated. Arrange on top of the greens. Cut the nori strips in slivers and sprinkle on top of the salad. Serve immediately.
Xanthan gum is an optional ingredient--definitely not crucial to the flavor of the vinaigrette or the finished salad.