Most of the greens for this salad came from my own garden. The sturdy Japanese vegetable survived a very cold winter and are still thriving in a container. I added some store-bought organic red mustard baby greens and edible flowers, and made a delicious Japanese dressing.
Ingredients:
- mixed Japanese greens (green and purple mustard, baby pak choi, tatsoi, mizuna)
- edible flowers
- 1/4 cup virgin olive oil
- 1 Tbsp raw miso paste
- freshly pressed juice of 1/2 lemon
- 2 Tbsp sesame oil
- 1 Tbsp grated fresh ginger root
- 1 clove garlic
- freshly ground pepper, to taste
- thinly sliced spring onions for garnish, optional
Method:
- Wash and clean the greens and flowers. Toss into a large bowl. Serve sliced green onions separately.
- Using a blender, whip the dressing. Taste, and season with freshly ground pepper. Serve the dressing on the side in individual bowls. Enjoy this gorgeous salad in good company!
In radiant health, passionately raw - Dominique
Japanese baby greens in my own garden
Dominique Allmon©2022