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Mizuna Salad Recipe

Mizuna is a green leafy vegetable that originated in Japan and tastes like a mild form of arugula. If unavailable‚ arugula will make a fine substitute.


1½ Tbsp. fennel seeds

½ tsp. sea salt

½ tsp. freshly cracked black pepper, or to taste

¼ cup fresh parsley‚ chopped

1 cup Navitas Organics Mulberries, divided

1 large fennel bulb‚ including fronds

1 large bunch mizuna‚ stems trimmed and removed

2 Tbsp. fresh lemon juice

2 Tbsp. olive oil


Trim off the fennel root and fronds‚ leaving a 1-inch handle on top of the bulb. Reserve the fronds. Use a mandolin to carefully shave the fennel bulb into paper-thin slices‚ yielding around 6 cups. Fill a bowl with an ice bath‚ and place the fennel inside for about 10 minutes to crisp.

In a small bowl‚ whisk together the lemon juice‚ olive oil‚ fennel seeds‚ sea salt and black pepper.

When the fennel is crisp‚ or about 15 minutes later, remove the shavings from the ice bath and drain thoroughly. Gently pat dry with towels to remove any excess moisture‚ and place in a large bowl along with the mizuna‚ parsley‚ and ¾ cup of mulberries. Toss to combine. Add the dressing‚ and gently toss again to coat the ingredients evenly.

To serve‚ place in serving bowls‚ top with the remaining mulberries and a few small sprigs of the reserved fennel fronds. Add additional black pepper if desired.

 Makes 4-6 servings


Submitted by Julie Morris | Luminberry