Normally salad does not pop to mind much for me during the winter. I think we naturally begin to eat from seasonal cues and hearty, warm foods are what most appeal. However I’ve been craving the robust flavors and textures of cool weather greens.
When I took my first trip of 2012 to Jay Hill Farm January 4th, I was bowled over by the heady aroma of the herbs when opening the outdoor fridge where they are kept for pickup. A good nose full of dill, basil, and mint was just what the doctor ordered for post-holiday binge recovery and gave way to inspiration for some new salad ideas.
The greens I have access to right now are not lettuce (though I did find some last week and used the dressing from the Arugula Apple-Beet Candied Pecan salad I made last week which was great) and I’m determined to come up with new combinations other than cooking them. Out of that sentiment I now have my new favorite winter salad: Spicy Mustard Mint Mizuna salad. A mouthful of ‘M’s’ to say but a mouthful of flavor unrivaled.
I love arugula and mustard bears the same spicy bite as arugula. Jay Hill’s farmer, Rowan Rozanski shared the variety of mustard I used from her farm is called Osaka Purple Mustard but that the flavor of mustard is fairly consistent across all the different varieties.
Mizuna is a feathery green also with a very faint peppery flavor though is very mild compared to mustard.
The mint I used was a free starting crossbreed that tasted so good Rowan cultivated it. It has a great flavor between a peppermint and spearmint with notes of lemon Rowan noticed.
It’s impossible not get excited about food when cutting into heirloom carrot varieties. The Purple Dragon is my favorite. I love slicing into the deep burgundy carrot to reveal the yellow and orange core.
As I was making this and writing it down for print, I wondered, do you taste your food as you are preparing it? I think that is essential especially for raw foods. A mixed salad like this may play out differently to different taste buds and can be altered accordingly. I’m a big believer in making food your own so be sure to taste your greens and mix up the proportions how it suits you. Same goes for salad dressing.
SPICY MUSTARD MINT MIZUNA SALAD
Serves: 1 large personal salad or two side salads
Ingredients:
· ¾ cup mustard greens, washed and torn
· 1 ½ cup mizuna, washed, torn with lower stems discarded
· ¼ cup mint, washed, leaves only (if using larger leaf mint, tear the leaves; if smaller can use leaves whole)
· ½ red Anjou pear, unpeeled, cored and cut in thin slices lengthwise
· 1/3 cup sliced carrot (preferably heirloom or mixed color varieties)
Toss greens with carrots. Plate, add dressing and pear slices.
Tangerine Balsamic Dressing
If this makes more than you use, save it in the refrigerator, sealed, and use on other salads.
Ingredients:
· Juice of ½ large sweet tangerine plus 2 tablespoons
· 1 ½ tablespoons balsamic vinegar
· 1 tablespoon olive oil
· ½ large shallot minced
· ¾ teaspoons honey
· Salt and pepper to taste
Add all ingredients to a sealed jar, shake to combine and dress the salad to your liking.
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Beautiful salad Toni. I especially like the tangerine balsamic. I'm such a sucker for vinaigrettes. I happen to be one of those who does eat alot of salads in the Winter. Usually for lunch. That way I can sin with all the pastas, meatloafs and stews for dinner.
Anything with balsamic vinegar 'speaks to me'. I love that it's not quite as tart as most vinegar with such a rich flavor. If you like spicy greens you'd love this. I loved the different bites of the mustard and the mint combined.
Wow, what gorgeous colors
The flavors sound wonderful too – perfect winter salad!
Thank you Kiri. I think this fits closely with the goal of 'eating the rainbow' daily for all the colors.
Very pretty…makes me crave spring!
Thanks Michele!
So glad I'm not the only one who gets excited over heirloom carrots! We grew some one year and they were divine. The tangerine balsamic dressing sounds really good!
I love heirloom carrots AND any vegetable with a surprise inside (watermelon radishes are another favorite!).
What a terrific salad. I love that you've taken advantage of seasonal vegetables!
Thank you! It can be a challenge this time of year but this salad has unending flavor making it feel winter-worthy rather than the light greens in the spring.
Toni, What a gorgeous salad! I love mizuna – so spunky! I grew some in my veggie garden last year and it did so well. You're making me long for spring. The Tangerine vinaigrette is brilliant!
Thank you Viviane. I love how delicate mizuna is but still with a bit of a bite.
I enjoyed the! thanks
Thank you Suzanna!
This looks really good! Bright and colorful!
Thanks Rikki.
That's a stunning salad indeed! I'm digging the carrots (pun intended)! It keeps it interesting when vegetable colors aren't what you'd expect.
I agree Lisa. I think especially at this time of year, which is so often dreary, more color is great. And usually means more nutritional value too!
What a beautiful salad, so vibrant and fresh.
Thank you Sylvie. The flavor is very lively as well!
What a stunning salad ~ I absolutely love it and the presentation as well. It's going up on my salad board at pinterest
– have a great day.
Kelly you have made my day; thank you!
This is lovely. I want those carrots something awful. I just picked up 4 kinds of pears tonight so this is great for inspiration. I love the dressing as well. I usually hate dressing and like my salads dry but this is one I would give a whirl.
Beautiful salad! I love salads and while I don't eat as many during the winter – there are days I can't get enough of them! Your photos are stunning and I've just GOT to pin your carrot pic!
Oh how I wish I could serve a salad like this in my house. It's beautiful and I can just imagine that flavors. Fresh and wonderful. But sadly, BF only likes spinach salads (well, I guess I can't be too upset, at least its not ice burg). I could sneak in the carrots and maybe a little mint though!