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Mizuna, Fennel, and Mulberry Salad [Vegan]
Mizuna is a Japanese green leafy vegetable, which tastes like a mild form of arugula. If unavailable, arugula will make a fine substitute.
Ingredients You Need for Mizuna, Fennel, and Mulberry Salad [Vegan]
How to Prepare Mizuna, Fennel, and Mulberry Salad [Vegan]
- Trim off the fennel root and fronds, leaving a 1-inch handle on top of the bulb. Reserve the fronds. Use a mandolin to carefully shave the fennel bulb into paper-thin slices, yielding around 6 cups. Fill a bowl with an ice bath, and place the fennel inside for about 10 minutes to crisp.
- In a small bowl, whisk together the lemon juice, olive oil, fennel seeds, sea salt and black pepper.
- When the fennel is crisp, remove the shavings from the ice bath and drain thoroughly. Gently pat dry with towels to remove any excess moisture, and place in a large bowl along with the mizuna, parsley, and ⅓ cup mulberries. Toss to combine, add the dressing, and gently toss by hand to distribute the ingredients evenly. To serve, place in serving bowls, top with remaining mulberries and a few small sprigs of the reserved fennel fronds. Add additional black pepper if desired.
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