Many and varied early greens still dominate at the Farmer’s Market, so I picked out something a little bit kinky: beautiful baby Mizuna from Red Wagon Organic Farm. This spicy green is also called Japanese Mustard, and is often a component of mesclun (mixed assorted baby greens). It’s great on its own, as this simple wilted salad shows.
Wilted Mizuna Salad
- 1/4 cup rice vinegar
- 3 Tb soy or tamari
- 3 Tb toasted sesame oil
- 1/4 tsp Szechwan pepper
- Mizuna, washed and large stems removed
Heat vinegar, soy, and sesame in a small saucepan but do not simmer. Add pepper to taste. Toss warm dressing with Mizuna and serve.
Michael Symon’s Braised Lamb Shanks In Yogurt Sauce
Michael Symon calls his food “farm driven american,” but he definitely has a Greek thing going on. Wanting to cook with Fage yogurt (2% in this case), I paired the Wilted Mizuna salad with his Braised Lamb Shanks In Yogurt Sauce recipe from a great article about Greek yogurt in the New York Times. Killer!