Mizuna Salad with Orange Vinaigrette
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.
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Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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