60g / ⅔ cup sliced leeks
280g / 10oz baby spinach
2 tablespoons extra virgin olive oil
2 teaspoons truffle oil
1 tablespoon yuzu juice
2 tablespoons grated Parmesan cheese
Freshly ground black pepper
80g / ⅔ cup red, white or yellow miso
Make the dried miso ahead of time. Spread the miso as thinly as possible on a non-stick baking mat using a palette knife. Place in a warm, dry area to dry out naturally for 2-3 days, or bake in a 110°c / 230°F oven for 1-2 hours, checking to make sure the miso doesn't burn. Crumble and store in an airtight container.
Deep fry the leeks until crisp. In a bowl, dress the spinach with the olive oil, truffle oil, yuzu juice, Parmesan and pepper. Add the dried miso just at the end so it stays crispy.
TIPS FROM OUR CHEFS
If you don't have yuzu juice to hand then you can substitute with lemon or lime juice. In the restaurant, we also add in thin slices of yuba, or crispy tofu skin, for extra texture and crunch. You can serve this salad on its own as a side or top with grilled shrimp, seared scallops, chilled crab or even lobster.