Equipment
Ingredients
Salad Greens and Garnish
- 200 g mizuna, fresh, trimmed
- 30 g raw pumpkin seeds, hulled pepitas
Balsamic Vinaigrette
- 1 shallot, peeled and finely minced
- 30 ml balsamic vinegar, aged, moderate viscosity
- 15 ml pure maple syrup, grade A amber
- 5 g dijon mustard, smooth
- 2 g fine sea salt
- ½ g black pepper, freshly ground
- 60 ml extra virgin olive oil, cold-pressed, fruity finish
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 200 kcal
- Protein
- 4 g
- Carbohydrates
- 9 g
- Fat
- 18 g
- Sugar
- 5 g
- Sodium
- 239 mg
- Saturated Fat
- 2 g
- Potassium
- 459 mg
- Calcium
- 86 mg
- Iron
- 1.5 mg
- Magnesium
- 76 mg
- Phosphorus
- 57 mg
- Zinc
- 2.6 mg
- Vitamin A
- 70 mcg
- Vitamin C
- 8 mg
- Water
- 11 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Trim away the tough root ends from 200g of mizuna greens and chop the leaves and tender upper stems into bite-sized 5-centimeter lengths using a chef's knife and cutting board.
Submerge the cut mizuna in a basin of cold tap water, lift out gently to release any grit, and spin thoroughly in a salad spinner until no surface moisture remains.
Place 30g of raw pumpkin seeds into a small skillet over medium heat at 150°C (300°F) and toast for 3 minutes, stirring frequently, until lightly puffed and aromatic.
Peel and finely mince the single small shallot on the cutting board to yield 20g of minced shallot.
Combine the minced shallot, 30ml balsamic vinegar, 15ml pure maple syrup, 5g Dijon mustard, 2g fine sea salt, and 0.5g ground black pepper in a small mixing bowl, then whisk together until the salt dissolves.
Slowly drizzle 60ml extra virgin olive oil into the vinegar mixture in a thin, steady stream while whisking vigorously with a small whisk until a cohesive, silky emulsion forms.
Place the dried mizuna and toasted pumpkin seeds into the large salad serving bowl.
Drizzle approximately half of the prepared balsamic vinaigrette over the mizuna and toss gently with salad tongs, adding additional dressing only until leaves are glistening and lightly coated.
Divide the dressed mizuna salad evenly among four chilled serving plates and serve immediately.
Chef's Notes
- Mizuna brings a delicate, peppery mustard note similar to baby arugula but with a lighter, crisper stalk that holds vinaigrette exceptionally well when completely dry.
- Select an authentic balsamic vinegar of Modena with natural thickness and sweetness so it balances the vegetal sharpness of the brassica without requiring heavy sweeteners.
- Apply dressing conservatively; delicate serrated greens collapse quickly under excess weight. Any leftover vinaigrette can be kept chilled for roasted fall vegetables.
- For additional autumn character, fold in wafer-thin slices of crisp Fuyu persimmon, Honeycrisp apple, or Bosc pear just before tossing.
Storage
Refrigerator: 3 days — Store the vinaigrette separately in an airtight jar in the refrigerator for up to 5 days. Dressed mizuna greens wilt rapidly and should be consumed immediately.
Reheating: Do not reheat. Serve fresh, either slightly chilled or at cool room temperature.
Troubleshooting
Greens become limp and soggy within minutes of serving
Cause: The salad was tossed too far in advance, or the mizuna retained excess wash water.
Fix: Cannot be fixed once fully wilted; toss freshly dried greens with remaining dressing.
Prevention: Spin the mizuna completely dry in a salad spinner and dress only seconds before plating.
The vinaigrette separates into distinct layers of oil and vinegar
Cause: Olive oil was added too quickly or the mixture was not whisked vigorously during incorporation.
Fix: Add half a teaspoon of warm water and whisk vigorously to restore the emulsion.
Prevention: Stream oil slowly while actively whisking to disperse fat droplets into the Dijon and vinegar base.
Vinaigrette tastes overwhelmingly sharp or acidic
Cause: Balsamic vinegar acidity varies widely by brand, overpowering the oil and sweetener.
Fix: Whisk in an additional 5ml of pure maple syrup and 10ml of extra virgin olive oil to soften the bite.
Prevention: Taste your balsamic vinegar before mixing; reduce vinegar slightly if sharpness is exceptionally high.
Cultural Context
Mizuna (Brassica rapa var. nipposinica) is a heritage Japanese winter and autumn green cultivated for centuries around the Kyoto region, where it remains an essential component of washoku and traditional nabemono hot pots. This recipe bridges Japanese agriculture with Western cold-pantry traditions by marrying the green's mustard-like piquancy with an Italian-style emulsified balsamic vinaigrette. The pairing reflects contemporary seasonal dining, where brisk autumn harvests celebrate both bold acidity and tender, bitter field greens.
