We’re halfway through the CSA season and starting to harvest our second plantings of many of our crops. Mizuna is back for late summer/early fall. Mizuna is definitely one of my favorites, it’s a mild green that can be enjoyed raw or lightly cooked. It’s great in miso soup or stir-fry. This salad is paired with julienned radishes, but kohlrabi, daikon radish, or carrots could be used in place of the radish. The vinaigrette is very light, and sunflower seeds make a nice crunchy addition.
Remove the stems from the mizuna, leaving as much of the leaves as possible. Slice the radishes, and then stack them up and cut into matchsticks. Cut crosswise so that each piece has a little red at the top and bottom.
Toss the greens and radishes together in a bowl, add dressing, and top with sunflower seeds.
Mizuna Radish Salad
1 bunch mizuna, stems removed, chopped into bite size pieces
1 cup julienned radishes, kohlrabi, carrots, or turnips
1/4 cup sunflower seeds
Dressing:
1/4 cup neutral oil like sunflower or canola
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1/2 tablespoon shoyu or tamari soy sauce
Combine mizuna and radishes in a bowl. Stir Together dressing ingredients, toss with vegetables. Top salad with sunflower seeds and serve.
