Mizuna is generally found at the farmers market, so extra special in that regard. Don’t pass it up the next time you spot it. This Japanese leafy green has a flavor between arugula and frisee – fresh but not strong. Mizuna can be eaten raw or cooked and the perfect addition to your next meal. Click this link to: read more about mizuna.
Need a salad in a snap? This one will take 15 minutes and serve as a beautiful side for your next lunch or dinner.
- 1 bunch of mizuna
- Extra virgin olive oil
- Kosher salt
- Ground black pepper
- 1 1/2 cups cooked quinoa
- 1 pear
- 1/2 lemon
- Rinse the mizuna well and pick out any black or soft leaves. Roughly chop the leaves. When you get down to the stems chop them 1/2″. You should have about 6-8 cups of very loosely packed mizuna.
- In a large sauté pan heat 2 tablespoons of oil over medium heat. Add the mizuna and season with a nice pinch of salt and pepper. For only 1 minute gently toss with tongs to heat all the leaves. Remove the pan from the heat add the quinoa and toss. Allow to cool in the pan.
- Cut the pear into 16 wedges. (Use an apple corer to make this easy!)
- Go back to the pan and squeeze the lemon over the mix and drizzle with a little olive oil, salt and pepper.
- Divide the salad between 4 plates and top with the sliced pear.