Culinary Guides

This is about as simple as a salad gets, and better than most fussy ones. When the produce is good, less really is more. It is the salad to make when you have a fresh bunch of mizuna (or arugula) and a few good things from the market on hand.

Ingredients

• 1 large bunch of mizuna
• 2-3 radishes, very thinly sliced
• 2-3 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice, plus more to taste
• Flaky sea salt
• 2 tablespoons sunflower seeds, lightly toasted
• A few thin slices of fresh Parmesan cheese (optional)
• A few pinches of microgreens (optional)

Directions

1. Rinse the mizuna under cold water and pat dry or spin dry. Thinly slice the radishes, using a mandoline for paper-thin rounds if you have one.
2. Toast the sunflower seeds in a dry skillet over medium heat, stirring often, until golden and fragrant, about 2 to 3 minutes. Set aside to cool.
3. In a large bowl, combine the mizuna and radishes. Drizzle with the olive oil and lemon juice and toss gently to coat.
4. Season with a few pinches of flaky sea salt to taste, then scatter over the toasted sunflower seeds.
5. If using, add thin shavings of Parmesan and a few pinches of microgreens. Serve right away.

A mild vinegar such as rice or apple cider works in place of the lemon, and a handful of cherry tomatoes or thin cucumber makes it a little more substantial.

Grower's tip: Mizuna is a fast Japanese mustard green that shrugs off cold and regrows after cutting. Harvest the outer leaves at about four inches for the mildest flavor, and sow again every few weeks, since it turns sharp and bolts once the weather warms.

Almost everything here is easy to grow. Start a tray of mizuna seeds, a row of radishes, and some sunflowers for your own toasted seeds.