Turkey And Mizuna Salad Food

TURKEY AND MIZUNA SALAD

Steps:

• Line a platter or large bowl with the mizuna or arugula.
• Season the turkey with salt and pepper, and combine in a large bowl with the chili, scallions, cucumber, cilantro, red pepper and walnuts
• Combine the ingredients for the dressing, and mix well. Toss with the turkey mixture. Arrange on top of the mizuna or arugula and serve.

WILD MUSHROOM AND MIZUNA SALAD WITH WHITE TRUFFLE VINAIGRETTE AND SAGE

Steps:

• Heat oil in large pan over high heat until almost smoking. Add mushrooms and cook until golden brown. Add garlic and cook 1 minute. Divide mizuna and mushrooms among 4 plates. Drizzle with the White Truffle Vinaigrette and sprinkle with sage.
• Place shallots, vinegar and mustard in a blender and blend until smooth. With the motor running add olive oil and blend until emulsified. Add truffle oil, salt and pepper and blend for 2 seconds more.

TURKEY SALAD

Steps:

• Place cooked turkey meat, celery, green onions and red bell pepper in a blender or food processor. Finely chop using the pulse setting.
• Transfer the turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar and salt. Cover and refrigerate 8 hours, or overnight, before serving.

MIZUNA SALAD WITH CUMIN-ROASTED CAULIFLOWER

Steps:

• Preheat oven to 450°. Put cauliflower on a rimmed baking sheet, drizzle with 2 tablespoons oil, sprinkle with 1/2 teaspoon salt and 1 1/2 teaspoons cumin, and toss to coat evenly; then spread in a single layer. Roast, stirring once or twice, for about 15 minutes, until golden brown and tender but not mushy. Taste a floret for doneness; larger florets may take slightly longer to cook.
• While cauliflower is roasting, make dressing: In a small bowl, whisk together lemon juice, honey, remaining 1/4 teaspoon salt and 1/4 teaspoon cumin, and pepper. Whisk in the remaining 3 tablespoons olive oil.
• In a serving bowl, combine roasted cauliflower, mizuna, and dates, drizzle with dressing, and toss to coat evenly. Taste and add additional salt and pepper if needed. Serve immediately.

TATSOI, MIZUNA AND EDAMAME SALAD WITH SESAME DRESSING

Steps:

• To make Sesame Dressing: Whisk together sesame oil, tahini, vinegar and soy sauce in small bowl.
• To make Salad: Cook edamame according to package directions. Rinse under cold water to cool. Drain well.
• Divide edamame, tatsoi, mizuna, cucumber, tofu and green onion among 4 plates.
• Drizzle with Sesame Dressing. Sprinkle with sesame seeds, and serve.

SPICED FILLET OF BEEF WITH MIZUNA SALAD

Steps:

• For beef:
• Preheat oven to 425°F.
• Toast peppercorns, cumin, and coriander , then cool completely. Grind spices with red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir in kosher salt.
• Pat beef dry and sprinkle with spices on all sides, pressing to adhere. Heat oil in a large flameproof roasting pan set across 2 burners over high heat until just smoking, then brown beef on all sides, about 2 minutes.
• Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into center registers 120°F, about 25 minutes. Let beef stand in pan 25 minutes. Beef will continue to cook as it stands, reaching 130°F (medium-rare).
• Make salad and slice beef:
• Whisk together oil, lemon juice, shallot, and salt in a bowl, then add pepper to taste.
• Untie beef if necessary, then slice. Toss mizuna with dressing and serve beef topped with salad.