Mizuna Salad with Hazelnuts & a Hot Bacon & Mustard Dressing
Drogo
2
15 minutes
10 minutes
This mizuna salad puts a fresh twist on the classic Lyonnaise salad, combining peppery mizuna leaves with crisp bacon, crunchy hazelnuts and a rich, warming mustard dressing. Mizuna is a delicate Asian green with a distinctive peppery flavour, and even micro mizuna packs plenty of character. The combination of fresh leaves and salty, crispy bacon creates a delicious contrast, while a poached egg adds richness and makes this vibrant salad more substantial.
Perfect for anyone looking for creative mizuna recipes, this salad balances fresh, peppery greens with indulgent, savoury flavours. The warm bacon and mustard dressing coats the mizuna beautifully, while a handful of golden croutons can add extra crunch. Inspired by the traditional Lyonnaise salad, it makes a delicious starter, light lunch or side dish and is a wonderful way to showcase the unique flavour of micro mizuna.
Ingredients
1 punnet mizuna micro herb
- 2 handfuls hazelnuts
- 8 rashers streaky bacon
1 tablespoon wholegrain mustard
- 1 teaspoon honey
2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 eggs
Directions
Combine the mustard, honey, olive oil and lemon juice in a clean lidded jar or bowl and shake or whisk to combine.
Bring a pan of water to a simmer and make a whirlpool using a spoon, then drop in the eggs. Allow to cook gently until just set, then lift out with a slotted spoon.
Combine the mizuna, bacon, hazelnuts and a little of the dressing.
Arrange on two plates and top with the eggs. Add a little more dressing and serve immediately.
Ingredients you'll need
