Monday, July 11, 2016

Market Salad with Eggs, Asparagus, Corn and Mizuna

Market Salad with Eggs, Asparagus, Corn and Mizuna

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.


Market Salad with Eggs, Asparagus, Corn and Mizuna
It's been hot and sticky here the past couple of weeks so I was thinking a big salad would be ideal for dinner. And I found all the usual summer suspects at the market such as corn, tomatoes and asparagus.

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

Market Salad with Eggs, Asparagus, Corn and Mizuna
by Hungry Couple
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
Instructions
Market Salad with Eggs, Asparagus, Corn and Mizuna
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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