Mizuna Salad with Kumquats

Name: Mizuna Salad with Kumquats
Total time: 20 min
Yield: 6
Ingredients: 1 pound mizuna greens, leaves cut into 2-inch pieces, stems cut into 1-inch lengths (10 cups); 6 kumquats, halved lengthwise, seeded and very thinly sliced lengthwise; 2 tablespoons canola oil, preferably cold-pressed; 1 1/2 tablespoons yuzu juice or Meyer lemon juice; Kosher salt

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Spicy mizuna greens are brightened with aromatic sliced kumquats and yuzu juice in this refreshing modern Japanese salad from author Nancy Singleton Hachisu. Slideshow: Green Salads

By Nancy Singleton Hachisu

September 2014

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Credit: © Fredrika StjÃ¤rne

Recipe Summary test

total:

20 mins

Yield:

Ingredients

1 pound mizuna greens, leaves cut into 2-inch pieces, stems cut into 1-inch lengths (10 cups)
6 kumquats, halved lengthwise, seeded and very thinly sliced lengthwise
2 tablespoons canola oil, preferably cold-pressed
1 1/2 tablespoons yuzu juice or Meyer lemon juice
Kosher salt

Directions

Step 1
In a large bowl, toss the mizuna with the kumquats, oil and yuzu juice. Season with salt and serve right away.

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Mizuna Salad with Kumquats

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Mizuna Salad with Kumquats

Gallery

Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Mizuna Salad with Kumquats