FARMERS MARKET GREENS epicurious.com
Gourmet | October 2005
The dressing is a simple and classic vinaigrette. Makes 6 servings.

1 tablespoon Champagne vinegar
1/2 tablespoon finely chopped shallot
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons extra-virgin olive oil
3/4 lb mixed baby greens such as kale, mizuna, tatsoi, mustard, arugula, and spinach (16 cups)
1 1/2 oz edible flowers (optional)

Whisk together vinegar, shallot, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add greens and flowers and toss until coated well.

MIZUNA SALAD
1 tablespoon extra-virgin olive oil or grape seed oil
1 1/2 teaspoons fresh lemon juice
1 teaspoon minced shallot or onion
Pinch of salt (or to taste)
4 oz mizuna & or baby arugula, trimmed
Roasted (unsalted) sunflower seeds

  Whisk together oil, lemon juice, shallot, and salt in a bowl, then add pepper to taste, and toss with greens. Top with roasted sunflower seeds and serve immediately.

GREENS WITH HOT GARLIC DRESSING  epicurious.com
Gourmet | October 2000   Active time: 15 min Start to finish: 15 min
Makes 10 to 12 servings.

1/3 cup olive oil
4 garlic cloves, minced
1/4 cup cider vinegar
1 1/2 lb mixed tender greens (such as beet, mizuna, and mustard) or mesclun

Heat oil and garlic in a small saucepan over moderate heat until fragrant, about 1 minute. Stir in vinegar and immediately pour over greens. Season with salt and pepper and toss well. Serve right away.

LOBSTER SALAD WITH SPICY LEMON DRESSING   Nobuyuki Matsuhisa
Makes 4 servings.

For Spicy Lemon Dressing
1/4 cup (50 ml) lemon juice
1 tablespoon plus 2 teaspoons soy sauce
1/2 teaspoon finely grated garlic
1/4 teaspoon chili garlic sauce, passed through a sieve
1/2 teaspoon sea salt
a little freshly ground black pepper
4 tablespoons plus 2 teaspoons grapeseed oil

For Lobster Salad
1 fresh lobster
sea salt
vegetable oil for deep-frying
2 cloves garlic, thinly sliced
5 shiitake mushrooms, stems removed
3 ounces (80 g) assorted salad greens (i.e., mizuna, arugula leaves, baby spinach, mustard greens, Swiss chard)
1/4 cup (50 ml) spicy lemon dressing

Make dressing:
Combine all the ingredients except the oil. When the salt is fully dissolved, add oil. Yield: 3/4 cup (150 ml).

Make salad:
1. Have ready a large saucepan of boiling water (enough to cover the lobster) and a bowl of iced water. Add a pinch of sea salt to the boiling water and scald the lobster over high heat for 4 minutes. Plunge the lobster into the iced water, then remove the meat from the shell. Cut into bite-size pieces.
2. Bring about 1 inch (2.5 cm) of oil in a small saucepan to 320°F (160°C). Deep-fry the garlic slices until crisp.
3. Lightly grill the mushroom caps.
4. Arrange the salad greens, mushrooms, and lobster on a serving dish. Pour the Spicy Lemon Dressing over all and decorate with the garlic chips.  

WOK SAUTÉED MIZUNA WITH MINCED CHICKEN
From The Whole Foods Market Cookbook
Mizuna is a small, feathery, pointed green leaf in the mustard green family. It has a slightly bitter flavor and is often included in field green salad mixes. You may substitute watercress, baby spinach leaves, mustard greens or kale. The mizuna leaves are added last and barely cooked. If substituting kale, add it a bit earlier in the recipe, with the carrot and onion, so it will be tender.
This dish takes on a smoky flavor when cooked in a wok because of the high heat used and the increased surface area of the pan. Any way you decide to prepare it, serve with basmati rice or short grain brown rice. Serves 4–6

1 large egg white, lightly beaten
1/2 teaspoon tamari or soy sauce
2 cloves garlic, minced
1 pound boneless, skinless chicken breast, minced
2 teaspoons canola or peanut oil
1/3 cup minced carrot
1/3 cup minced onion
1/4 cup minced water chestnuts
1 teaspoon tamari or soy sauce
1/2 teaspoon chile paste with garlic (Thai chile paste is a good substitute)
1 tablespoon lime juice
1 pound mizuna, ends trimmed
1/4 cup minced scallions to garnish

In a medium bowl, mix the egg white with the tamari, garlic, and minced chicken. Mix well to coat the chicken evenly. Marinate, refrigerated, for 1 hour.
When you are ready to cook, heat 1 teaspoon of the canola or peanut oil in a wok or sauté pan over high heat. Sauté the minced chicken for about 4 to 6 minutes, stirring constantly until the chicken is cooked through and appears opaque. Remove the chicken from the pan and reserve. Add the remaining 1 teaspoon of oil and sauté the carrot, onion, and water chestnuts for 1 minute, stirring constantly. Add the tamari, chili paste, lime juice, and mizuna leaves. Cook until the mizuna has wilted slightly, stirring often.
Return the cooked chicken to the pan, and mix well. Garnish with the scallions.  

    NEW RECIPES FOR 2009

GRILLED SHIITAKE MUSHROOM SALAD ON MIZUNA WITH PONZU STYLE DRESSING
Recipe courtesy Bobby Flay, Food Network
4 to 6 servings

Ponzu-Style Dressing:

3 tablespoons yuzu juice (or a combination of fresh orange juice, grapefruit juice, and lime juice)
1 teaspoon finely chopped grapefruit zest
1 teaspoon finely chopped orange zest
1 teaspoon finely chopped lime zest
3 tablespoons unseasoned rice vinegar
2 tablespoons mirin
1/4 cup soy sauce
Pinch sugar

Salad:
12 shiitake mushrooms, cleaned and stems removed
Peanut oil
Salt and freshly ground black pepper
4 cups mizuna leaves

Dressing: Combine all ingredients in a small saucepan and bring to a boil over high heat. Remove from heat, let cool to room temperature, then refrigerate for at least 30 minutes.

Salad: Heat grill to high. Brush mushrooms with oil and season with salt and pepper, to taste. Grill for 3 to 4 minutes per side or until just cooked through. Remove from heat and tear into rough pieces. Place mizuna in a large bowl and toss with a few tablespoons of dressing. Season with pepper, to taste. Add mushrooms to bowl, toss, and drizzle with more of the dressing.

GRILLED SPICY FILET MIGNON SALAD WITH GINGER-LIME DRESSING
Recipe courtesy Bobby Flay , Food Network
4 servings

3 tablespoons soy sauce
1 tablespoon fresh lime juice
1 tablespoon chili paste with garlic
1 tablespoon peanut oil
2 (12-ounce) filet mignons
Freshly ground pepper

Whisk soy sauce, lime juice, chile paste, and peanut oil together in a small baking dish. Add the steaks, turn to coat, cover, and let marinate for 30 minutes in the refrigerator. Remove from the refrigerator 15 minutes before grilling. Heat grill to high. Remove steaks from marinade and pat dry. Season both sides with pepper and grill for 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Remove from the grill, let rest 5 minutes, and slice into 1/4-inch thick slices.

Salad:
1 head Bibb lettuce, torn into bite-size pieces
3 cups mizuna leaves, torn into bite-size pieces
1/4 cup chiffonade Thai basil or regular basil, optional
1/2 English cucumber, halved and cut crosswise into 1/4-inch thick slices
2 carrots, julienned
5 radishes, thinly sliced
8 each yellow and red cherry tomatoes, halved
Ginger Lime Dressing, recipe follows
Salt and ground black pepper

While steak is resting, combine all salad ingredients in a large bowl. Toss with half of the dressing and season with salt and pepper. Transfer to a platter, top with the steak, and drizzle the remaining dressing over the top.
Ginger-Lime Dressing:
1/4 cup fresh lime juice
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon finely diced shallot
1 tablespoon finely grated fresh ginger
2 teaspoons sugar
2 tablespoons peanut oil
Salt and freshly ground pepper

Whisk ingredients together in a small bowl. Season with salt and pepper, to taste. Let sit 10 minutes before using.

SPICED FILLET OF BEEF WITH MIZUNA SALAD
Gourmet | September 2002
Makes 6 servings

For beef
2 teaspoons whole black peppercorns
2 1/2 teaspoons cumin seeds
2 1/2 teaspoons coriander seeds
2 teaspoons dried hot red pepper flakes
4 teaspoons kosher salt
3 1/2 pounds center-cut beef tenderloin roast (fillet of beef), trimmed and, if necessary, tied
2 tablespoons vegetable oil

For salad
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons fresh lemon juice
1 teaspoon minced shallot
1/4 teaspoon salt
4 ounces mizuna or baby arugula, trimmed

Preparation:
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.

Make salad and slice beef:
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).
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.