Mizuna

Don't know what to do with that wonderful Mizuna we just got?

It's really a bitter green very similar to Rucola (arugula). It can be eaten raw or cooked, although I highly reccomend it raw for it's crisp bite. You can simply eat it as a salad by tossing it in a lemon & extra-virgin olive oil vinaigrette or make a scrumptious BLT...PMT :)

Either way it's always delicious. Buon Appetito!

Pancetta, Mizuna, and Tomato Sandwiches with Green Garlic Aïoli

(Bon Appétit | August 2006)

(photo by Maren Caruso, courtesy of epicurious.com) Ingredients (makes 6 servings) Aïoli 1/4 cup extra-virgin olive oil 2 tbs chopped green garlic or 1 regular garlic clove, blanched in boiling water for 2 min to soften its bite. 1/4 teaspoon fleur de sel or medium coarse sea salt, grey salt (any good salt) 3/4 cup mayonnaise, divided 2 teaspoons fresh lemon juice Sandwiches 2 (3-ounce) packages thinly sliced pancetta (Italian bacon; about 30 slices) 12 (1/2-inch-thick) slices brioche or egg bread, lightly toasted (AJ's is great) 1 large bunch mizuna from our CSA (or arugula), torn into 2-inch pieces 3 beefsteak tomatoes, cut into 1/4-inch-thick rounds Method For aioli: Blend olive oil, garlic, and 1/4 teaspoon fleur de sel in processor until garlic is minced. Add 2 tablespoons mayonnaise and blend well. Transfer to small bowl; whisk in remaining mayonnaise and lemon juice. Do ahead: Can be made 1 day ahead. Cover; chill. For sandwiches: Preheat oven to 450°F. Arrange pancetta slices in single layer on 2 large rimmed baking sheets. Bake until crisp, about 10 minutes. Transfer to paper towels to drain. Place toast on work surface. Spread with aioli. Divide mizuna among 6 toast slices; top with tomatoes, then pancetta, dividing equally. Top with remaining 6 toast slices, aioli side down. Cut each sandwich in half and serve. Buon Appetito!