Mizuna Salad with Orange Vinaigrette

February 17, 2016 KellyH 0 Comments


Mizuna Salad with Orange Vinaigrette
Serves 4
One bunch Mizuna, washed, spun dry and chopped, tough stems removed
2 white scallions, finely chopped
2 Navel oranges, peel and pith removed, cut into 1/2-inch slices or segmented
1 fennel bulb, wispy ends removed, and thinly sliced
1/4 cup orange juice
1/4 cup rice vinegar
2 tablespoons soy sauce
3/4 cup vegetable oil
Salt and pepper
Toasted sesame seeds for garnish
1. Arrange the mizuna on salad plates. Sprinkle with the scallions; arrange some oranges on top and some sliced fennel.
2. In a small bowl, whisk together the orange juice, vinegar, soy sauce and oil. Season with salt and pepper.
3. Drizzle the dressing over the salads, sprinkle with sesame seeds and serve.
Learn more about Mizuna Lettuce Click HERE
Download our FREE app HERE
Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips

Share this post: