Mizuna Salad Recipe

Prepare mizuna

Wash mizuna leaves thoroughly in cold water, spin or pat dry, and tear larger leaves into bite-size pieces. Place in a large mixing bowl and chill briefly while preparing other components.

Toast hazelnuts

If not already toasted, heat a small dry skillet over medium heat and toast hazelnuts, shaking frequently, until fragrant and lightly browned, about 4–6 minutes. Transfer to a towel, rub to remove loose skins (optional), then coarsely chop and set aside.

Shave cheese

Use a vegetable peeler or mandoline to shave thin ribbons of Parmesan or Pecorino and set aside for finishing the salad.

Cook mushrooms

Heat a large skillet over medium-high heat. Add butter and olive oil. Once butter foams, add sliced mushrooms in a single layer (cook in batches if necessary to avoid crowding). Season with 1/4 tsp salt and a pinch of black pepper. Let them brown undisturbed for 2–3 minutes, then stir and cook another 2–3 minutes until golden-brown and reduced. Remove from heat and let cool slightly.

Make dressing

In a small bowl or jar combine white wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, salt and pepper. Whisk while slowly streaming in the olive oil until emulsified. Taste and add truffle oil last, starting with 1 tsp and adjusting up to 1 1/2 tsp if you want a stronger truffle aroma. Adjust seasoning as needed.

Add the warm mushrooms to the bowl with mizuna (warm mushrooms will slightly wilt the leaves and enhance flavor). Drizzle about half the dressing over the greens and mushrooms and toss gently to coat. Add toasted hazelnuts and most of the shaved cheese, reserving some for garnish. If the salad seems dry, add the remaining dressing a little at a time until desired coating is achieved.

Transfer salad to a serving platter or divide among plates. Finish with remaining cheese shavings, a sprinkle of chopped chives, and an optional extra light drizzle of truffle oil if desired. Serve immediately.