On Saturday mornings, especially in spring and summer, you can usually find me at my local farmer's market. I'm fortunate to have a sweet little one just a couple of blocks away. It's not the size and scope of the giant Union Square market but a good supply of vendors set up their tents here on Saturdays and it often serves as my cooking inspiration for the weekend.
But I also happened upon a beautiful bunch of flowering mizuna and couldn't resist building my salad around that flavor. Mizuna has a peppery flavor, somewhat like arugula, but milder. Whenever I use a stronger green, I like to pair it with sweet vegetables so the tomatoes and corn did the trick for that.
I made a hearty portion of this salad and added hard cooked eggs (great with the spicy mizuna) for some additional protein. A lemony vinaigrette and slice of crusty bread rounded out a light, summery evening meal. Enjoy!
Market Salad with Eggs, Asparagus, Corn and Mizuna
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ingredients (4 Servings)
- 1 Cup arugula
- 1 Cup baby spinach
- 1/2 Cup mizuna, torn into small pieces
- 2 Ears corn
- 12 Stalks asparagus
- 2 Tablespoons olive oil
- 1 lb. Cherry tomatoes, halved
- 8 Eggs
- 1/2 Cup of your favorite vinaigrette
Place the eggs in boiling water and cook for 5 minutes. Run under cold water until cool enough to peel and slice in half.
Rinse, dry and spread the greens on a large platter along with the tomato halves and eggs.
Slice the kernels off the corn cobs and add them to a large skillet along with the olive oil. Saute for a few minutes until the corn is cooked and lightly colored. Add to the greens.
If you like your asparagus raw, slice on a diagonal and add to the salad. Or, if you prefer it slightly cooked, add to a pot of boiling water for 60 seconds before draining and slicing.
Dress the salad with your favorite vinaigrette and serve.
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