Mizuna and cucumber salad with red onions feta tarragon and Champagne vinaigrette recipes
Ingredients
- 1/4 teaspoon fennel seeds – finely crushed in a mortar
- 1 1/2 tablespoons Champagne vinegar
- 4 tablespoons extra virgin olive oil
- 1/8 teaspoon sea salt
- ground white pepper
- 1/2 medium red onion
- 2 tablespoons distilled white vinegar
- 5 oz (140 g) baby mizuna, baby arugula or watercress
- 1 medium cucumber (12 oz) (340 g) – peeled, seeded and cut in 1/4” cubes
- 4 oz (115 g) feta cheese – crumbled
- 2 tablespoons finely chopped fresh tarragon
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments