Mizuna is new to me, a green I found at the farmer’s market, with a little sign that said something like, great in salad. It’s slightly peppery but less so than arugula, which I love but Lon doesn’t, so I thought it would be a nice compromise. Even though I removed the thick stems and only used leaves, Lon thought Mizuna was a bit rough. It is certainly a lot stiffer than butter lettuce but I found it to be suitable for salad, so I guess it just depends on preference.
I decided on a salad of Mizuna leaves, heirloom tomatoes, avocado, and fresh red onion, with a Pomegranate Lime Dressing. You can decide on the proportions yourself, but remember to squeeze a little lime juice over the avocado so that it doesn’t brown.
Pomegranate Lime Dressing
~4 servings
- 2 tablespoons + 1 teaspoon lime juice
- 1 teaspoon lime zest
- 1 teaspoon whole grain mustard
- 1 teaspoon pomegranate molasses
- 1/4 teaspoon ground cumin
- 4 tablespoons extra virgin olive oil
- kosher salt and freshly ground black pepper
Instructions –
Mix the first 5 ingredients together in a small bowl. Whisk in the olive oil gradually. You can season the dressing or the salad, just before serving.
