Spinach, Rocket and Mizuna Salad

5 oz smoked steaky bacon
1 lb spinach leaves, rocket, and mizuna
Cider vinegar
Walnut or extra virgin olive oil
Edible flowers.
Cut bacon into matchsticks. Render it slowly in a frying pan then cook more quickly to allow it to crisp. Quickly wash the greens and shake or towel them dry. Tear the spinach into manageable pieces. Place it with the rest of the leaves in a salad bowl. Pour on the hot bacon and its fat and toss quickly. Sprinkle on a little cider vinegar and serve immediately, adding oil if you think it needs it and scatter on the flowers. For a vegetarian salad, omit the bacon.

Steamed Mizuna

1 lb mizuna
Kosher salt
freshly ground black pepper

In a large pot over high heat, bring 2 cups of water to a boil. Place the mizuna in a steamer basket, place in the pot, cover, and steam until wilted, about 3 minutes. Drain and squeeze out excess water. Add salt and pepper, mold into twelve squares, and divide among four plates.

To order call (585) 872-7303
or email at flfarms@rochester.rr.com

Go Back