Sylvetta Arugula and Mizuna Salad with Sugar Snap Peas, White Beets, and Cilantro Vinaigrette
(courtesy of PlumpJack Café's Chef Ben Dufresne, who served this salad at a dinner featuring produce grown by Spanish Spring Greens. For each salad, vary amounts according to preferred serving size and ingredient proportions) White beets
Sugar snap peas, uncooked and cut on the bias
Sylvetta arugula
Mizuna
Orange juice
Fennel seeds
Cilantro vinaigrette Place beets in an ovenproof pan, cover with orange juice, and sprinkle with a few fennel seeds. Bake at 350 degrees F for 90 minutes or until tender. Cool and peel.
Arrange beets and snap peas over equal amounts of Sylvetta arugula and mizuna. Drizzle with cilantro vinaigrette. Cilantro Vinaigrette
(makes 4 cups) 1 bunch cilantro (stems removed)
1 shallot, minced
½ tablespoon Dijon mustard
1 cup rice wine vinegar
3 cups extra-virgin olive oil Add all the ingredients except oil to a blender and pulse until smooth. Slowly add the oil in a small stream to the blender as you blend on medium to high setting, so that the vinaigrette is smooth. Season with salt and pepper to taste.

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