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GoFarm Blog

Mizuna and Mushroom Salad


Ingredients


2 cups mizuna greens, chopped


2 cups mixed salad greens, chopped


1 cup fresh basil, chopped


1/4 cup olive oil


5 oz. mushrooms, diced


1 shallot or 1/4 of an onion, sliced


2 Tbsp rice vinegar


2 tsp dijion mustard


salt and pepper to taste

2 eggs


Directions

  1. Combine mizuna, salad greens, and basil and and set aside.

  2. Bring a pot of water to a simmer (for poaching the eggs)

  3. Heat 1 Tbsp olive oil in skillet. Add mushrooms and cook, stir occasionally for about 10 minutes. Remove from pan and transfer to a plate.

  4. In the same skillet, add remaining olive oil, shallot or onion, and saute for 1 minute. Add vinegar, mustard, salt and pepper and heat until vinegar bubbles. Turn heat to low and keep warm.

  5. While vinaigrette is cooking, gently crack the eggs into the bot of simmering water. Poach for 3-4 minutes or until whites are set but yolks are still runny.

  6. To serve, divide greens on two plates, add mushrooms on top of the greens and drizzle with vinaigrette dressing straight from the pan. Scoop out the poached eggs and place 1 atop each salad plate.

  7. Season with salt and pepper and serve immediately.


(Recipe adapted from: food52.com/recipes/24831-mizuna-and-mushroom-salad-with-poached-egg. Picture from farmersmarketinstitute.org)

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GoFarm is a nonprofit organization with a mission to train and support local farmers, connect people with local agriculture, and increase equitable access to nutrient-rich food grown in Colorado. ​

We envision a local food system that is equitable, resilient, environmentally sustainable, and inclusive. One in which farmers and farm workers have the resources they need to thrive and farm safely, community members have reliable access to healthy, local, and sustainably grown food, and everyone feels inspired to engage in their local food community.

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