Photo by Salt Water New England

Tuesday, August 10, 2021

What Do You Do With Your Mizuna?

Photo by Salt Water New England

 

6 comments:

  1. Looks like a salad green so, thinly sliced sweet red onion, shredded Parmesan cheese and a nice vinaigrette. PA

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    1. I agree. I also like to toss a few pickled beets in sometimes.

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  2. I like it tossed with some other delicate greens and a chiffonade of Boston lettuce, maybe also some very thinly sliced fresh mushrooms, in a light lemon vinaigrette. Lovely accompaniment to broiled or grilled seafood.

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  3. If it is anything like mustard greens (I believe it is?), it would be delicious sauteed with butter or olive oil and a pinch of salt.

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  4. A great addition to any salad!

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  5. we tend to go with a more accessible member of the mustard family with a similar taste, arugula, usually with either shaved romano/parmesan or crumbled feta, nuts, strawberries and sliced avocado, either way with whatever vinaigrette we mix up.

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