{"id":880,"date":"2010-09-27T11:43:34","date_gmt":"2010-09-27T11:43:34","guid":{"rendered":"http:\/\/cookhappylivehealthy.org\/blog\/?p=880"},"modified":"2010-09-27T11:43:34","modified_gmt":"2010-09-27T11:43:34","slug":"autumn-eating-wilted-salad-recipe-with-cool-weather-mizuna","status":"publish","type":"post","link":"https:\/\/cookhappylivehealthy.org\/blog\/autumn-eating-wilted-salad-recipe-with-cool-weather-mizuna\/","title":{"rendered":"Autumn Eating: Wilted Salad Recipe with Cool Weather Mizuna"},"content":{"rendered":"

Change is in the air, and as the hot days of summer give way to winter’s cold, it’s natural to start craving warmer foods.\u00a0 The trouble of course, lies in autumn’s in-between weather:\u00a0 one day cool, the next warm.\u00a0 Wilted salads are the perfect answer:\u00a0 while refreshing enough for warmer<\/p>\n

\"Pic
This Kitchen's Sweet Red Chili Sauce offers a nice, spicy-sweet flavor<\/figcaption><\/figure>\n

days, they have enough warmth to taste good on chillier evenings, too.<\/p>\n

In another nod to the cooler days ahead, this salad uses mizuna, one of the Asian greens that does well in cooler weather.\u00a0 I just had a mild and sweet bunch, but mizuna can be slightly bitter tasting, so try to use it shortly after buying and\/or mix it with a sweeter lettuce like red leaf or romaine.<\/p>\n

A wilted salad is made by pouring a hot, cooked dressing over the greens, which “wilts” them slightly.\u00a0 In this recipe, some of the salad vegetables are also sauteed, like the cucumber.\u00a0 I’ve found sauteing to be a good treatment for the cucumbers in my garden that escaped my attention and grew to enormous proportions.\u00a0 If you are working with these kinds of monsters, be sure to peel, then taste both ends and cut off any bitter sections.<\/p>\n

\"Mizuna
Mizuna waiting for a wash in my salad spinner<\/figcaption><\/figure>\n

Finally, the salad uses peaches that are just about to fade from the seasonal eating palate, so if you can’t find any, substitute pears which are just coming into season.\u00a0 This salad takes a little time, but it is pretty much a full meal.\u00a0 Just add a little brown basmati rice, whole wheat flat bread or ready made spring rolls on the side for a complete meal.<\/p>\n

Wilted Red Pepper and Mizuna Salad with Peaches<\/span><\/h3>\n

Serves 4<\/p>\n

    \n
  • 1 lrg. bunch mizuna<\/li>\n
  • 1 lrg. peach, diced to 1\/2\u201d<\/li>\n
  • 2 Tbsp. chopped fresh mint<\/li>\n<\/ul>\n

    Prepare the Greens (See pictures below) <\/em>While mizuna is still in a single bunch, hold leafy ends and slice off dried ends of stems and discard.\u00a0 Then slice remaining stems crosswise, about 1\/4\u201d thick.\u00a0 Wash, drain and reserve.
    \nSlice green tops of mizuna crosswise into 1\u201d strips, then cut opposite direction to get pieces roughly 1 to 2\u201d square (about 6-8 cups.)\u00a0 Wash and dry in salad spinner, then place in salad bowl and toss with peach and mint.\u00a0 Reserve.<\/p>\n

      \n
    • 3\/4 to 1 lb. mild white fish (e.g., talapia, pollack, mahi mahi, or halibut), cubed to 3\/4 to 1\u201d (can come from your freezer pantry)<\/li>\n
    • 1 Tbsp. freshly squeezed lime juice<\/li>\n
    • Sea salt and freshly ground pepper, to taste<\/li>\n<\/ul>\n

      Marinate Fish<\/em> Place fish in soup bowl, sprinkle with lime and salt and pepper, then toss to coat evenly.\u00a0 Reserve.<\/p>\n

        \n
      • 1\/2 cup chicken broth<\/li>\n
      • 1 tsp. grated ginger (bottled or fresh)<\/li>\n
      • 1 tsp. minced garlic (bottled or fresh)<\/li>\n
      • 2-4 Tbsp. sweet red chili sauce (to taste)<\/li>\n
      • 3-4 Tbsp. soy sauce (to taste)<\/li>\n
      • 2 Tbsp. rice vinegar<\/li>\n<\/ul>\n

        Prepare Dressing <\/em>Combine all ingredients in a small mixing bowl and whisk with a fork until well combined.\u00a0 Reserve.<\/p>\n

          \n
        • 1 Tbsp. canola or coconut oil (plus another Tbsp., if needed)<\/li>\n
        • 1 med. yellow onion, sliced about 1\/4\u201d thick and 1 1\/2\u201d long<\/li>\n
        • 1 med. red bell pepper, sliced into strips about1\/4\u201d wide and 1 1\/2\u201d long<\/li>\n
        • 1 large cucumber (overripe is fine), seeded and sliced into quarter rounds about 1\/4\u201d thick<\/li>\n<\/ul>\n

          Saute the Toppings<\/em> In a large saute pan, heat oil over medium heat until hot but not smoking.\u00a0 Add onions and saute 4-5 minutes until lightly browned, turning every couple minutes to prevent burning. Remove to a soup bowl.\u00a0 Saute pepper in same pan about 3-4 minutes, adding a little more oil as needed, then remove to bowl with onion.\u00a0 Add a little more oil to pan, heat and saute cucumber and reserved mizuna stems about 4-5 minutes until lightly browned.<\/p>\n

          Return onion and red pepper to pan with cucumbers and stir to combine thoroughly.\u00a0 Pour reserved dressing over cooked vegetables, stir and scrape bottom of pan, and cook just 1-2 minutes to heat everything through.\u00a0 Immediately remove pan from heat (to avoid overcooking) and stir in:<\/p>\n

            \n
          • 2 Tbsp. toasted sesame oil<\/li>\n
          • 4 Tbsp. freshly squeezed lime juice<\/li>\n<\/ul>\n

            Pour hot dressing-vegetable mixture over reserved mizuna and toss gently to coat thoroughly.\u00a0 Salad will wilt slightly.<\/p>\n

              \n
            • 1\/2 Tbsp. canola or coconut oil<\/li>\n<\/ul>\n

              Cook Fish to Top Salad\u00a0 Rinse saute pan used for vegetables, then heat over medium heat until dry.\u00a0 Add oil and heat until quite warm.\u00a0 Add reserved fish and cook just until done.\u00a0 Sprinkle fish over salad and serve immediately.<\/p>\n

              \"Mizuna
              First slice the mizuna stems so they can be sauteed, since they are a little tough to eat uncooked<\/figcaption><\/figure>\n
              \"Mizuna
              Next, slice the leafy greens into pieces roughly 1-2" square<\/figcaption><\/figure>\n

              \u00a9 2010 Culinary Concepts, Inc.<\/p>\n","protected":false},"excerpt":{"rendered":"

              A perfect salad to accommodate autumn’s in-between weather and use up the last of summer’s goodies with some of the cooler weather crops now coming in. Find out about mizuna, stir-frying monster cucumbers and how to wilt a salad. <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"generate_page_header":"","footnotes":""},"categories":[2,20,24,13,23,1],"tags":[154,268,389,500,570,643,657],"class_list":["post-880","post","type-post","status-publish","format-standard","hentry","category-healthy-cooking-basics","category-recipes","category-basic-healthy-cooking-techniques","category-local-and-sustainable-eating","category-seasonal-eating","category-uncategorized","tag-cucumbers","tag-green-salads","tag-mizuna","tag-salad-dressings","tag-sweet-red-chili-sauce","tag-white-fish","tag-wilted-salad","masonry-post","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-50"],"_links":{"self":[{"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/posts\/880","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/comments?post=880"}],"version-history":[{"count":0,"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/posts\/880\/revisions"}],"wp:attachment":[{"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/media?parent=880"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/categories?post=880"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/tags?post=880"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}