MIZUNA & PARMESAN SALAD WITH LEMON DRESSING
Light, fresh and full of flavour, this mizuna and Parmesan salad combines peppery leaves with crunchy toasted pine nuts and a bright lemon dressing. It's the perfect side salad for barbecues, pasta dishes or grilled meats.
Serves: 2
Prep time: 10 minutes
Cook time: 3 minutes
Ingredients
80g fresh mizuna
30g Parmesan, shaved
30g pine nuts
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp honey
Salt and freshly ground black pepper
Method
Toast the pine nuts in a dry frying pan over a medium heat for 2–3 minutes until lightly golden. Leave to cool.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard and honey until smooth.
Place the mizuna into a serving bowl and scatter over the shaved Parmesan and toasted pine nuts.
Drizzle over the dressing, season with black pepper and gently toss just before serving.
Tip
Dress the salad just before serving to keep the mizuna crisp and fresh.
Variations
Add sliced pear or apple.
Top with grilled chicken for a more substantial meal.
Swap pine nuts for toasted walnuts.
WANT TO GROW YOUR OWN FRESH MIZUNA?
There’s nothing quite like harvesting fresh mizuna straight from your own garden. With its delicate, feathery leaves and mild peppery flavour, homegrown mizuna adds a delicious crunch to salads, stir-fries, and sandwiches.
Perfect for pots, raised beds, or small garden spaces, mizuna is quick to grow, easy to care for, and can be harvested leaf by leaf, giving you a continuous supply of fresh greens throughout the season.
Whether you're creating colourful salads or adding fresh homegrown flavour to everyday meals, mizuna is a brilliant crop for beginners and experienced gardeners alike.
Ready to grow your own?
Get your Mizuna seeds today and start your journey from Pot to Plate with Seed Folk.
Let's Grow Together.
Check out our step-by-step growing guide for Mizuna.
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