Follow these steps for perfect results
rice wine vinegar
fresh lemon juice
sugar
extra-virgin olive oil
fine sea salt
freshly ground black pepper
lychees
peeled, chopped
enoki mushrooms
separated
mâche lettuce
mixed cherry tomatoes
halved
lemon cucumbers
sliced into half-moons
English cucumber
Whisk together rice wine vinegar, lemon juice, and sugar in a bowl.
Add olive oil in a thin stream while whisking constantly to create a dressing.
Season the dressing with salt and pepper.
Peel and chop lychees.
Gently separate enoki mushrooms.
Toss mâche lettuce, cherry tomatoes, mushrooms, lemon cucumber, and English cucumber with dressing.
Top with chopped lychees and a dash of sea salt.
Expert advice for the best results
For a stronger floral flavor, add more lychees.
Chill the salad for 10-15 minutes before serving to enhance the flavors.
Use high-quality extra virgin olive oil for the best dressing flavor.
Everything you need to know before you start
5 minutes
Dressing can be made ahead of time.
Arrange the salad artfully on a plate, drizzling the dressing over the top.
Serve as a light lunch or side dish.
Pair with grilled chicken or fish.
Crisp and refreshing, complements the salad's flavors.
Light and refreshing.
Discover the story behind this recipe
Celebrates summer produce.
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