Best Mizuna With Hot Garlic And Shallot Dressing Recipes

WILD MUSHROOM AND MIZUNA SALAD WITH WHITE TRUFFLE VINAIGRETTE AND SAGE

Steps:

• Heat oil in large pan over high heat until almost smoking. Add mushrooms and cook until golden brown. Add garlic and cook 1 minute. Divide mizuna and mushrooms among 4 plates. Drizzle with the White Truffle Vinaigrette and sprinkle with sage.
• Place shallots, vinegar and mustard in a blender and blend until smooth. With the motor running add olive oil and blend until emulsified. Add truffle oil, salt and pepper and blend for 2 seconds more.

SPICED FILLET OF BEEF WITH MIZUNA SALAD

Steps:

• For beef:
• Preheat oven to 425°F.
• Toast peppercorns, cumin, and coriander , then cool completely. Grind spices with red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir in kosher salt.
• Pat beef dry and sprinkle with spices on all sides, pressing to adhere. Heat oil in a large flameproof roasting pan set across 2 burners over high heat until just smoking, then brown beef on all sides, about 2 minutes.
• Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into center registers 120°F, about 25 minutes. Let beef stand in pan 25 minutes. Beef will continue to cook as it stands, reaching 130°F (medium-rare).
• Make salad and slice beef:
• Whisk together oil, lemon juice, shallot, and salt in a bowl, then add pepper to taste.
• Untie beef if necessary, then slice. Toss mizuna with dressing and serve beef topped with salad.

MIZUNA WITH HOT GARLIC AND SHALLOT DRESSING

Steps:

• Heat oil in large sauce pan. Saute shallots, then add garlic and heat about 1 minute until fragrant.
• Stir in vinegar, and pour over washed greens.
• Serve immediately.