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Mizuna Radish Salad & Blackberry Vinaigrette

I discovered Mizuna lettuce last year. It has a great peppery flavor that I fell in love with and was so happy when I found some on a visit to the Union Square Farmer’s Market. With a few other ingredients from the market, I made this delightful salad.
Course: Salad
Servings: 8
Calories: 413kcal

Ingredients

Mizuna Radish Salad

  • 8 cups Mizuna lettuce chopped
  • 8 cups Romaine lettuce chopped
  • 1 watermelon radish thinly sliced and quartered
  • 2 small carrot grated
  • 1 apple chopped (I used ginger gold)
  • 1 to mato chopped
  • 1 cup pomegranate seeds
  • leaves from 20 stalks or oregano

Dressing Ingredients:

  • 1/3 cup black raspberry jam or use seedless blackberry jam
  • 1/2 cup apple cider
  • 1/4 cup apple cider vinegar
  • 2 tablespoons harissa
  • 2 teaspoons salt
  • 1 1/2 cups olive oil

Garnish Ingredients:

Instructions

Let’s first make the garnishes.

  • Heat enough oil for deep frying. Add sweet potato slices in a single layer and fry for about 2-3 minutes, until they rise to the top and start to curl. As soon as you see any brown start to appear, remove from hot oil onto a paper towel to absorb excess oil.
  • While still hot, sprinkle salt and pepper on top.
  • After you’ve fried the sweet potato, do the same with the fresh pasta. Break into small pieces after you’ve fried and seasoned them.

Now let’s make the salad dressing.

  • Combine harissa, jam, salt, apple cider and apple cider vinegar in a bowl. Whisk until smooth.
  • While whisking, slowly drizzle in olive oil until thoroughly combined and homogenous. This will yield about 3 cups of salad dressing.
  • To make salad, combine all salad ingredients with desired amount of dressing. Toss well.

Nutrition

Calories: 413kcal | Carbohydrates: 12g | Protein: 1g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 30g | Sodium: 647mg | Potassium: 310mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4261IU | Vitamin C: 11mg | Calcium: 29mg | Iron: 1mg
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