Mizuna Salad

Yield 2-4

Author Kali Star

Prep time

20 Min

Total time

20 Min

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Mizuna Salad

This Mizuna salad has some excellent flavors, that work very well with this wonderful green.

Ingredients

Mizuna Salad

• Mizuna
• Olive Oil
• 1/2 Lemon
• 1/2 Cara Cara Orange
• Sumac
• Sesame Seeds
• 2 Cloves Garlic, smashed and chopped
• Fresh ginger chopped, adding to equal amount to garlic
• A little bit of thinly sliced shallots, and/or spring onions for garnish

Instructions

1. Wash and dry your Mizuna leaves. If using baby leaves, no need to cut them. If you're using bunched Mizuna, cut it into large bite size pieces.
2. Put the Mizuna in a bowl and drizzle enough olive oil to toss and coat the leaves. (not too much, just enough)
3. Separate leaves into serving dishes.
4. Sauté ginger and garlic until cooked and crispy on the edges. Be careful not to burn it, watch carefully. Pour the hot ginger and garlic mix on top of the greens in each bowl or plate.
5. Squeeze juice over the top of each dish, using half a lemon and half a cara cara orange in total.
6. Toast white sesame seeds in a little pan, and top it on the salad while still warm.
7. Top with a few thinly sliced shallots and/ or spring onion tops.
8. Sprinkle with sea salt and sumac. Make sure you have enough sumac to taste it. It's a nice flavor with the citrus.

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