Ginger Vinaigrette
3 Whole Tomatoes
2-1/2 Whole Lemons
2 Stalks Celery
1 Large Carrot, Peeled
1 # Whole Fresh Ginger
3 Cloves Fresh Garlic
2-1/2 Cups Soy
2-1/2 Cups White Vinegar
4 oz. Sugar
1# Shiitake Mushrooms
1 stalk Lemon Grass
1 Bay leaf
½# Micro Greens
Dissolve the Sugar in the Vinegar. Cut all the vegetables, including the lemon, into the same size, about one inch. Mix together and add to food processor, in batches if necessary. Process mixture to an even, fine texture. In a large bowl, mix the vegetable mixture, soy and sugar - vinegar together. Stir and taste for seasoning. The longer it sits the better the flavor.
To steam the mushrooms a bamboo steamer is needed. For the steaming water, add 2-oz. ginger vinaigrette, 4 oz. of water, one stalk of chopped lemon grass and one bay leaf to a large pot. Place the mushrooms in steamer basket and put the basket on top of pot. Steam for five minutes. After cooked, season the mushrooms and marinate in the rest of the vinaigrette for one hour before serving. Mushrooms can be served at room temperature.
Serve the mushrooms on a plate, top with a good quality of micro green. Drizzle some of the ginger vinaigrette around the plate.