Posted in Recipes

Fall Salad with Watermelon Radish, Mizuna and Roasted Peppers

Ingredients (serves 2 ~ 4)

We had this as a main dish for lunch with boiled edamame on the side so we used  a whole bag of mizuna for one person.

* 2 bags of mizuna (about half a pound total)

* half a watermelon radish, quartered and sliced( keeping the skins on gives it an appearance of a watermelon!)

* 4 beautiful salad turnips from Rocky River Farm (thanks Will!), cut in cresent moon shapes( I like to keep the skins on and a little bit of the greens too.)

* 4~5  roasted peppers, thinly sliced >>>>how to roast at the bottom

* feta cheese from Angelina’s Kitchen (thanks Angelina!)

* Balsamic vinegar

Preparation (5 minutes)

1. Tear Mizuna into 2 inch sizes and put a bed of it on a large plate. You can also cut it but when you tear greens you create more fragmented area that soak up the flavor of dressing or sauce.

2. Place the cresent moon shaped turnips on the border of the bed of mizuna.

3. Sprinkle the sliced watermelon radishes on the middle of the bed of mizuna.

4. Top with roasted peppers, and crumbled feta and drizzle balsamic vinegar.

Soooo nourishing! I also think it would be fantastic to top with roasted garlic, eggplant or sweet potatoes! You can make this with most everything in your CSA boxes.

>>>>HOW TO ROAST PEPPERS

Raw sweet peppers are great but ROASTED sweet peppers are the best!! I never let a B grade pepper go to waste. Every week, I roast anywhere from 8~12 peppers in my toaster oven. All you do is cut the peppers in half  and remove the stems and seeds. Place the cut peppers with open side face down on the tray that comes with the toaster. Some recipes call for brushing oil on it but I prefer not to.Set the toaster to 450 degrees and cook 15~20 minutes.It is good to blacken the skin of the orange peppers as well as the Pimiento peppers but the Corno De Toro have a thin skin so it’s not necessary to cook so long. Let it cool and then peel the blackened skin off. It should easily come off. I usually keep the skins on for Corno De Toro. I store this in a jar in the fridge( use up in a week for freshness) and I use to add to different dishes throughout the week or I store in a ziploc in the freezer so I can pull out summer goodness in the dead of winter.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s