Shitake Mushroom and Iceberg Lettuce Salad

Dear Rushina,
Do you remember the time I had to throw a birthday party for a friend? You helped out by giving me an insane amount of Shitake Mushrooms. Inspired by the way they taste in your mushroom stuffed rice rolls (the first time, I took notice that a vegetarian dish could taste so good), I decided to follow suit and stir fry them in roasted sesame oil before using them. Suffice to say, the night was a hit, a sinful amount of food was consumed and thanks to your little trick, I managed to keep the vegetarians happy with the mushrooms. The next morning however, I realised that there were lots of leftover shitake mushrooms. And we were also still too stuff from the previous night to eat any heavy meal. So I made salad.

Here’s the recipe.
Ingredients
½ cup Shitake Mushrooms, Sliced
1 tbsp Roasted Sesame Oil
1 packet of Trikaya Iceburg Lettuce, Shred with Hand
½ Cup of Spring Onion leaves, Cut into 2 inch long pieces
For Dressing
½ tsp of Salt
1 tsp Real Apple Juice
1 tsp Rayo Chilli Oil
1 tsp of Roasted Sesame Oil
½ tsp of Keya Japanese Seasoning
Directions
For Dressing
Place ingredients in a bottle and shake well.
For Salad
Soak Shitake Mushrooms till soft, slice and stir fry with roasted sesame oil. Mix Mushrooms, Iceberg lettuce and Spring Onion leaves in a Salad bowl, Pour dressing and toss.