Mizuna Salad with Hazelnuts and a Hot Bacon and Mustard Dressing
Rated 5.0 stars by 1 users
Author:
Drogo
Servings
2-3
Prep Time
15 minutes
Cook Time
10 minutes
Mizuna is a peppery little leaf, and this micro version still packs a punch! We love to make a riff on a Lyonnaise salad with it, using lots of crisp bacon for saltiness and adding a poached egg to make it more filling. Some croutons would also be lovely.
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.
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