Wood ears, shiitake, Sichuan peppers...

Our particular summer


turns Asian.

The students of

the MOM Culinary Institute

- a catering school with a restaurant (Seeds), in Serrano, 95 - led by the head chef and professor Marcos Carrero prepare a delicious, refreshing and aromatic salad for METRÓPOLI, inspired by Chinese ingredients and flavors .

Here is the third installment of our 'green key' and sustainable recipes.



(4 people).

For the salad:

50 g dried wood ear mushroom, 30 g dried shiitake mushroom, 200 g Dutch cucumber and 80 g lotus root, a pinch of chopped coriander, sesame seeds and 1 sliced ​​fresh chilli.

For the Chinese spice mix:

5 g of Sichuan pepper, 5 g of cloves, 13 g of fennel seed, 7 g of cinnamon and 1 unit of star anise.

For the vinaigrette:

60 ml of sesame oil, 20 ml of light soy sauce, 25 ml of rice vinegar, 35 g of roasted peanuts, 1 clove of grated garlic, 15 g of grated ginger and the Chinese spice mixture.

For the anise liqueur jelly:

200 ml of anise liqueur, 45 g of ginger, 50 g of sugar and 2 sheets of gelatin.



We start by preparing the different components of the salad.

Rehydrate the mushrooms separately in plenty of water,

boiling for at least eight minutes.

We refresh them in ice water, drain them and reserve them.

We continue with the cucumber, wash it and with the help of a peeler we make grooves in its skin.

We cut it into four longitudinal parts and then into slices.

Season abundantly with coarse salt, rinse in cold water

, drain and reserve.

We take the lotus root, peel it and also cut it into slices, but this time very thin.

We fry them in abundant oil at medium temperature until we get a crispy result.

Drain them on kitchen paper and season.

In a mortar, we crush all the spices, which we have previously roasted in a pan


It should be as fine a grind as possible.

To make the vinaigrette, we put the third part of the roasted peanut and mash it with the liquids (sesame oil, soy sauce and rice vinegar);

add the spice mixture, garlic and ginger.

We still have to prepare the anise liqueur jelly.

We infuse this over the fire with sliced ​​ginger and sugar.

Once the alcohol has evaporated, add the previously hydrated gelatin and mix.

Strain and keep cold for two hours.

Just before serving, sauté the shiitake mushrooms with EVOO, season and set aside.

We mix all the mushrooms, the cucumber and the vinaigrette and

place on a plate, adding chopped coriander, fresh chili, sesame and the rest of the peanuts.

We finish by incorporating the lotus chips and the anise jelly.

Conforms to The Trust Project criteria

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