Mizuna is an easy-to-grow Asian green, often found in store-bought baby lettuce mixes. Grown fresh, it lends a slight peppery flavour to salads. Delicious tossed into rice dishes, pastas, soups, or in a simple salad.
Tip: For a warm salad, sauté onion. Whisk lemon juice and oil into sautéed onions and heat through. Drizzle over crisp greens and toss with remaining ingredients. Delicious!
Mizuna, Chard, and Baby Romaine Salad
Ingredients
- 6 stems medium-sized mizuna leaves, in season, or red-tipped lettuce
- 2 cups (500 mL) baby Swiss chard leaves or large leaves
- 2 cups (500 mL) baby romaine or tatsoi
- 4 large radishes, thinly shaved
- 1 unpeeled Granny Smith apple, core removed, cut into matchsticks
- 1/2 cup (125 mL) toasted walnut pieces
- 1/2 red onion, thinly shaved and separated into rings
- 2 Tbsp (30 mL) freshly squeezed lemon juice
- 1 tsp (5 mL) maple syrup
- 1/2 tsp (2 mL) Dijon mustard
- 1/4 tsp (1 mL) kosher salt
- 1/4 cup (60 mL) walnut oil
- 2 strips bacon, cooked and blotted dry (optional)
Nutrition
Per serving:
- calories175
- protein3g
- fat16g
- saturated fat2g
- trans fat0g
- carbohydrates8g
- sugars4g
- fibre2g
- sodium140mg
Directions
01
Wash and spin dry salad greens. Remove stems from mizuna and coarsely chop large salad leaves. Place in large salad bowl along with shaved radishes, apple, walnut, and onion.
02
In small bowl, combine lemon juice, syrup, mustard, and salt. Slowly whisk in walnut oil until emulsified. Drizzle over salad along with bacon, if using, and toss to coat lightly. Serve immediately.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
