Mizuna and Cucumber Salad
Mizuna is a green leaf vegetable that originates from Japan, but also grows in most parts of Asia. Mizuna is mostly used as an ingredient for hot pots, soups, stir fry, or even pickled. They can be eaten raw as the main ingredient of a salad, or used as a garnish for main courses such as smoked salmon and varieties of pasta because of its slight peppery flavor. Mizuna helps boost the immune system and help prevent cancer. This healthy green also= contains high amounts of vitamins, minerals and antioxidants.
500 grams fresh mizuna leaves
1 red onion, chopped
1 cucumber, sliced or chopped
1 bunch fresh mint leaves, coarsely chopped
1 tablespoon white wine vinegar
½ cup extra virgin olive oil
1 cup goat cheese, crumbled
salt to taste
pepper to taste
Place the white wine vinegar and olive oil in a bowl. Add salt and pepper then whisk vigorously until smooth. Set aside.
Wash the mizuna leaves thoroughly then chop coarsely. In a salad bowl, place the mizuna leaves, onions, and cucumber then toss. Drizzle with the vinaigrette then add the crumbled goat cheese on top. Sprinkle with mint leaves then serve.