Mizuna and Choy Sesame Salad

Mizuna and Choy Sesame Salad

 This is warm salad that is quick, easy, and very delicious.  Make sure to include the stems of the mizuna and choi, they have great crunch and flavor. Other Asian greens like tatsoi can be substituted!

1 bunch (approx 1/2-3/4 lbs) Mizuna, Soaked in cold water, rinsed, and dried

1 bundle or head of Choy Soaked in cold water, rinsed, and dried

¼- ½  Cup Olive Oil or Salad oil

1 handful (~1/2-2/3 cups) Sesame seeds

To taste Sesame Oil

To taste Rice Vinegar

To taste Salt

Optional Garnish/Toppings:

Chopped Green Onions

Grated Carrots

Roasted Peanuts

More sesame seeds

INSTRUCTIONS:
First Chop the mizuna and choy going against the stem into small ribbons. Include the tender pieces of stem.  Place in a heat resistant salad bowl

In a saute pan heat the the oil over medium heat and toast the sesame seeds.  When the sesame seeds are golden brown pour the mixture over the greens, it should sizzle a little.  With a pair of tongs scrap the pan with a portion of the greens and then mix the sesame seeds into the greens.  Dress with vinegar, sesame oil, salt, and serve.

Lemon juice, yuzu, or Umi Plum Vinegar (taste before adding salt) make great substitutions for rice vinegar.