Recipe: Perfect Mizuna or Arugula & Grapefruit Salad

Recipe: Perfect Mizuna or Arugula & Grapefruit Salad Delicious, fresh and tasty.

Mizuna or Arugula & Grapefruit Salad. Arugula has a wonderful peppery flavor that I just adore. I can eat lots of it all by itself in a simple balsamic-dressing salad. Mizuna is a 'bitter green,' also flavorful, but I like to mix it with other things.

FEATURING: Mizuna, lettuce and/or arugula (optional), and apples (or daikon or kohlrabi or white turnips) This is a quick & really easy recipe.

Just adapt the recipe based on how much arugula and mizuna you have.

If you can't find mizuna greens, you can use arugula or any other lettuce mix of choice (or mustard greens).

You can cook Mizuna or Arugula & Grapefruit Salad using 7 ingredients and 6 steps. Here is how you cook it.

Ingredients of Mizuna or Arugula & Grapefruit Salad

1. It’s 1 of Pomegranate (optional).

2. Prepare 4 of servings' worth Chopped mizuna or arugula.

3. You need 2 of Grapefruits.

4. It’s 100 ml of Pineapple, diced.

5. Prepare 66 ml of White balsamic vinegar.

6. It’s 66 ml of Extra virgin olive oil.

7. You need 1/8 tsp of Salt.

While at the farmers' market, you may notice a crate of fresh greens labeled mizuna or Japanese mustard greens that look strikingly similar to arugula.

Mizuna is commonly used in Japanese cooking and can be prepared in much the same way as arugula—gently cooked or raw in salads.

Mizuna is also known as Japanese mustard, shui cai (or "water greens"), California peppergrass, and many other names.

A cross between arugula and mustard, mizuna also has a mild peppery taste.

Mizuna or Arugula & Grapefruit Salad step by step

1. Cut the pomegranate into 4 pieces and soak it in water as you remove the seeds..

2. Peel the grapefruit with a knife..

3. Insert the knife between the fruit and the inner membranes to remove the flesh. Place a bowl under it to catch the juice..

4. Arrange the mizuna or arugula on a plate, and top with the grapefruit. Sprinkle on the pomegranate seeds..

5. Mix the grapefruit juice, pineapple, vinegar, olive oil, and salt in a blender or food processor to make the dressing..

6. Infuse love and grateful energy, and serve it with the dressing!.

They have feathery serrated edges and have a glossy surface that make the green wonderfully decorative.

Possessing dark green serrated leaves, the taste of 'mizuna' has been described as a "piquant, mild peppery flavor.slightly spicy, but less so than arugula." It is also used in stir-fries, soups, and nabemono (Japanese hot pots).

A seller of packaged seeds in the United Kingdom describes 'mizuna' as:.

A vigorous grower producing numerous stalks bearing dark green, deeply cut and fringed.

Mizuna greens are an excellent substitute for arugula.