Mizuna is one of those tender greens you usually only see in a store-bought salad blend. That’s why I was blown away when a large and gorgeous bunch of Mizuna was included in our CSA share at the last pick-up. If you are not familiar with mizuna, you can read more about it and order some seeds for your vegetable garden here at High Mowing Seeds. If you can’t wait to grow your own, just substitute any tender spring green mix.
The dressing for the salad is so simple to make, but the flavor is really different than a run-of –the-mill vinaigrette. The special ingredient is unrefined peanut oil, which adds a rich nutty flavor. It is available in the health food store or in the natural section of large supermarkets. I like the one by Spectrum. If you can’t find it, substitute 3 tablespoons canola oil and 1 tablespoon toasted sesame oil. Unrefined peanut oil can also be used to dress-up whole-wheat noodles or in medium-heat sautéing.
- 10 cups mizuna, cut into large bite-sized pieces, washed and spun dry
- ½ cup chopped chives
- ¼ cup salted peanuts
- ¼ cup unrefined peanut oil, such as Spectrum
- 3 tablespoons white vinegar
- 1 tablespoon Bragg Liquid Aminos, soy sauce or Tamari
- 1 teaspoon sugar
- Freshly ground pepper, to taste
- Pinch salt
- Edible flowers for garnish
- Combine mizuna, chives and peanuts in a large salad bowl. Combine peanut oil, vinegar, liquid aminos, soy sauce or tamari, sugar, pepper and salt in a jar; cover and shake to combine. Pour over the greens and toss to coat. Serve garnished with edible flowers.
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