Mizuna, or Japanese mustard greens, is now widely available at the farmers markets. On its own, mizunas broad, serrated leaves are unmistakably spicy and bitter. Chock full of anti-oxidants, vitamins and minerals, its like lettuce with built-in horseradish.
In Japan, mizuna is often served in Nabemono, a versatile one-pot dish of seasonal ingredients simmered in a savoury broth. In the West, baby leaves are an essential part of salad mixes and larger leaves are great in stir-fries.
Balance is the key when using any bitter green. Balancing the five elements of flavour hot, sour, salty, sweet and bitter is the reason any recipe is successful. Incorporate mizuna into soups, stews and braises or anywhere spinach is usually used for an interesting kick. A simple preparation is to chop it fine and toss with boiled new potatoes and butter.
This dressing is the perfect complement to a fresh salad or served warm on sauteed mizuna and other Asian greens.
Sesame Miso Dressing
In a blender combine:
1 garlic clove
1-inch chunk fresh ginger
1 tablespoon miso
1 tablespoons sesame seeds
1 tablespoon sesame oil
cup rice vinegar
cup vegetable oil
Salt & pepper, to taste
By Jenn Chic
Jenn Chic is a writer, photographer, baker, cook and the market manager for the Kitsilano and Kerrisdale Farmers Markets. .
