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Mizuna and Broccoli Flower Salad

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mizunasaladServes 4

Salad:
6-8 cups mizuna**
3-4 inner white stalks of celery with the leaves, thinly sliced on the diagonal
10-12 cherry or grape tomatoes, sliced in half
a handful of broccoli flowers, optional

Dressing:
1 tablespoon extra virgin olive oil
1 tablespoon rice wine vinegar
1 tablespoon fresh lime juice
1 tablespoon honey
the zest of 1/2 lime
6-8 cranks freshly ground black pepper
salt, to taste

Wash and pat dry the mizuna and place in a large bowl; add celery and tomatoes.

To make the dressing, whisk all ingredients in a small bowl. Add to salad; toss well to coat, then sprinkle with broccoli flowers, if using.

**Mizuna substitutions to consider: watercress, wild arugula, tender baby kale or mustard greens, tatsoi (another spicy Asian green that is usually available in markets such as Whole Foods.)

- Recipe courtesy of Susan Russo

 

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