MIZUNA WITH HOT GARLIC AND SHALLOT DRESSING
Make and share this Mizuna With Hot Garlic and Shallot Dressing recipe from Food.com.
Provided by Carianne
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in large sauce pan. Saute shallots, then add garlic and heat about 1 minute until fragrant.
- Stir in vinegar, and pour over washed greens.
- Serve immediately.
Nutrition Facts : Calories 120.7, Fat 12, SaturatedFat 1.7, Sodium 2.7, Carbohydrate 3, Sugar 0.1, Protein 0.5
MISO-SESAME VINAIGRETTE THAT'S GOOD ON ANYTHING
This all-purpose miso-sesame vinaigrette is great on a simple salad with lettuces and fresh vegetables, such as cucumbers, tomatoes, sliced onions, radishes, jicama or grated carrots, or in this Chicken and Cabbage Salad. Try it drizzled on an iceberg wedge, over sliced leftover steak, chicken or tofu, or on grilled seafood, served hot or cold. It's especially good with grilled salmon and spicy greens like watercress, mizuna or arugula.
Provided by J. Kenji López-Alt
Categories salads and dressings
Time 5m
Yield 1 cup
Number Of Ingredients 10
Steps:
- Combine garlic, shallot, shoyu, vinegars, miso and sugar in a blender and blend on high speed until homogenous. (Alternatively, mash garlic and shallots in the bowl of a large granite or marble mortar and pestle into a fine paste using the pestle, then stir in the shoyu, vinegars, miso and sugar.)
- With the blender running on medium speed (the liquid should form a vortex but not jump up and splatter on the walls of the blender), slowly drizzle in the grapeseed oil. (If using a mortar and pestle, slowly drizzle in the oil as you stir vigorously with the pestle.)
- Transfer to a lidded jar. Stir in the sesame oil and sesame seeds with a spoon. Dressing can be stored in the refrigerator for up to 3 weeks. Shake well before using.
MUSTARD-SHALLOT VINAIGRETTE
Store-bought salad dressings are an automatic shortcut for many cooks. But with their sweeteners and stabilizers, they aren't worthy of a well-made salad, whether your tastes run to iceberg and romaine or mizuna and mesclun. And - revolutionary notion ahead - they aren't really more convenient than a basic vinaigrette like this one, made in big batches from real ingredients, which can also live happily and indefinitely in your refrigerator door.
Provided by Julia Moskin
Categories easy, lunch, quick, snack, salads and dressings, main course, side dish
Time 10m
Yield About 1 1/4 cups
Number Of Ingredients 6
Steps:
- In a container with a tight lid, preferably a glass jar, combine shallot, vinegar and mustard. Close tightly and shake well to mix. Add salt and pepper, and shake again.
- Add olive oil 1/3 cup at a time, shaking very well after each addition, until smooth and emulsified (you may want to wrap a kitchen towel around the container, just in case). Taste and add more olive oil, 1/4 cup at a time, if dressing is too tart.
- Use immediately or refrigerate up to 3 weeks. The chilled olive oil will form a lump, so remove from refrigerator 30 minutes before using to allow it to liquefy. Shake well before serving to re-emulsify.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 22 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 70 milligrams, Sugar 0 grams, TransFat 0 grams
SPICED FILLET OF BEEF WITH MIZUNA SALAD
Categories Salad Leafy Green Sauté Quick & Easy Beef Tenderloin Spice Healthy Gourmet
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- For beef:
- Preheat oven to 425°F.
- Toast peppercorns, cumin, and coriander , then cool completely. Grind spices with red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir in kosher salt.
- Pat beef dry and sprinkle with spices on all sides, pressing to adhere. Heat oil in a large flameproof roasting pan set across 2 burners over high heat until just smoking, then brown beef on all sides, about 2 minutes.
- Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into center registers 120°F, about 25 minutes. Let beef stand in pan 25 minutes. Beef will continue to cook as it stands, reaching 130°F (medium-rare).
- Make salad and slice beef:
- Whisk together oil, lemon juice, shallot, and salt in a bowl, then add pepper to taste.
- Untie beef if necessary, then slice. Toss mizuna with dressing and serve beef topped with salad.
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TOP 10 MIZUNA RECIPES FROM SALAD TO HOT POTS - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (4)Published Aug 9, 2022Category Recipe Roundup
- Mizuna Lettuce Salad. When using mizuna as a salad base, you usually don’t need to add extra ingredients to dial up the flavors. That’s because it has a slightly bitter, mustardy taste, making it ideal for sweeter salad additions.
- Mizuna Salad with Peanuts. With a healthy helping of protein-rich peanuts and bright Asian seasoning, this salad is pretty hard to resist. It’s easy to throw together and infuses punchy pantry staples, such as chives, nuts, white vinegar, and soy sauce.
- Mizuna Myoga Salad with Ponzu Sesame Dressing. Get your camera ready because this beautiful salad demands an Instagram debut. The salad base is super simple – you just need mizuna greens, finely chopped myoga ginger, and shiso leaves.
- Mizuna (Japanese Mustard Greens) with Garlic and Bacon. Hoping to add more leafy greens to your diet? Try this recipe. If you (or your family) are vegetable-reluctant, this fragrant garlic and bacon salad might just be good enough to tip the scales.
- Mizuna Salad Miso Dressing. Give lunch a flavor boost with this insanely scrumptious miso salad. Canned tuna provides an extra protein kick and works so well with a flavorful miso dressing.
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