v-mizunaMizuna is a mild mustard green that is not often heard of in the food industry. This vegetable is also called Japanese mustard or California peppergrass. With its deep green color Mizuna is bursting with Vitamin C, Folate and even Iron. Not only does it pack a punch of vitamins, but it is rich with antioxidants to give your immune system the boost it needs this spring. Mizuna is extremely versatile and it is great not only tossed in a fresh salad, but also cooked down into your favorite Asian dish. Found regularly in grocery stores, Mizuna is definitely one vegetable to try.

Recipe of the Week
Mizuna and Cucumber Salad
(Courtesy of foodandstyle.com)

For the vinaigrette
1/4 teaspoon fennel seeds – finely crushed in a mortar
1 1/2 tablespoons Champagne vinegar
4 tablespoons extra virgin olive oil
1/8 teaspoon sea salt
Freshly ground white pepper to taste

For the salad
1/2 medium red onion
2 tablespoons distilled white vinegar
5 oz (140 g) baby mizuna, baby arugula or watercress
1 medium cucumber (12 oz) (340 g) – peeled, seeded and cut in 1/4” cubes
4 oz (115 g) feta cheese – crumbled
2 tablespoons finely chopped fresh tarragon

To make the vinaigrette – Place the fennel seeds, vinegar, oil, salt and pepper in a small bowl. Whisk until well blended and set aside. Peel the onion then, using a mandolin, cut crosswise in 1/16” slices. Fill a medium bowl with cold water and add the distilled vinegar and onion slices. Stir and let stand for 15 minutes. To serve – Drain the onion slices on paper towels. Place the greens in a large bowl and toss with half the vinaigrette. Divide the greens onto four plates, shaping them into a mound in the center of each plate. Sprinkle with the cucumber cubes and the crumbled feta. Top with the onion slices. Drizzle with the balance of the vinaigrette. Sprinkle with fresh tarragon and freshly ground white pepper to taste. Serve immediately.

For the full recipe go to http://foodandstyle.com/mizuna-and-cucumber-salad-with-red-onions-feta-tarragon-and-champagne-vinaigrette/