Don't worry, even though we love unusual local food combinations this salad does not have local spiders. Mizuna is a Japanese green that goes by many names. Japanese Potherb, Water Greens, Spider Mustard, Shui Cai and California Peppergrass to name a few. My favorite is California Peppergrass, however my son's favorite is Spider Mustard. He loves to serve his brothers spider salad! Much better than it sounds, I promise. Mizuna does have a mustard green bite to it, so if that is not your favorite a salad full may be too much. You can mix mizuna with other greens very easily.
4 cups mizuna
1 cup of pea shoots, or other micro greens
1 orange-cut into pieces
Place in bowl or on platter
Asian Sweet Almonds
1 cup of sliced almonds
1/2 cup evaporated cane juice or sugar
1 tsp five spice powder
Put the almonds in a dry pan and mix with the sugar, and five spice powder over medium heat. Stir while the sugar melts and be careful not to let it burn! As soon as the sugar is melted and the almonds are coated remove them from the pan.
Put on top of greens
1/3 cup ponzu or rice vinegar
3 tbsp say sauce or tamari
1 garlic clove minced
1 teaspoon siracha or more to taste
3/4 cup of your favorite oil-I used olive and a splash of sesame
Put in bowl and whisk, or jar and shake, or blender for 15 seconds
Drizzle over salad, toss and let sit for 15 minutes. Then ENJOY!
If you want to make this a dinner salad add chicken breast, or to keep it vegetarian add chickpeas! Chopped red pepper would be perfect, I was out!
If you are new to Goldwood Gardens CSA and are still trying to figure out what those potato looking things are in this week's share, click HERE for an explanation and some recipes. I will post a new recipe for the Jerusalem Artichokes tomorrow, and spotlight the mache.