Mizuna and Microgreens Salad with Sherry Vinaigrette and Almonds
A delicate, elegant salad combining peppery mizuna and tender microgreens with toasted almonds and a classic French sherry vinaigrette. The bright acidity of the sherry vinegar complements the fresh, peppery greens, while toasted almonds add pleasant crunch. Perfect as a refined starter or light side course.
- Prep
- 6 min
- Cook
- 4 min
- Wait
- 2 min
- Total
- 12 min
- Makes
- 4 servings as a starter salad
Steps
Before you start
- Wash and thoroughly pat dry the mizuna and microgreens ahead of time—wet greens ruin the salad
- Have a small shallot minced and ready
- Measure out all ingredients before starting
- If toasting your own almonds, plan for 5 minutes total
Toast the almonds
- Heat a small skillet over medium heat.
- Add 1/3 cup (45 g) raw almonds and stir frequently for 3–4 minutes until golden brown and fragrant.
- Transfer to a plate to cool for 1–2 minutes.
- Watch carefully as nuts can go from perfect to burnt very quickly and turn bitter.
+ Show details− Hide details
Ready when: Almonds are golden brown and fragrant, with no burnt spots
Tip: Don't walk away from the skillet—almonds burn in seconds and become unpleasantly bitter if overdone
Make the sherry vinaigrette
- In a small bowl, whisk together 2 tbsp (30 ml) sherry vinegar, 1/2 tsp (2.5 g) Dijon mustard, and 1 small (15 g) minced shallot.
- Let sit for 1 minute to allow the shallot to soften slightly.
- Slowly whisk in 6 tbsp (90 ml) extra-virgin olive oil while whisking vigorously to emulsify and create a smooth, cohesive vinaigrette.
- Season to taste with kosher salt and freshly ground black pepper.
+ Show details− Hide details
Ready when: Vinaigrette is smooth, slightly thickened, and uniform in color, not separated
Tip: Whisk vigorously throughout to create a proper emulsion; if it breaks and separates, whisk again vigorously just before serving
Prepare the greens
- If the mizuna and microgreens are not already washed and dried, gently rinse them under cool water and pat very thoroughly dry with paper towels—any excess moisture will dilute the vinaigrette and spoil the delicate texture.
- If preferred, tear larger mizuna leaves into bite-sized pieces, though whole leaves are often more elegant.
- Set aside on paper towels or in a salad spinner.
+ Show details− Hide details
Ready when: Greens are completely dry with no visible moisture on the leaves
Tip: Wet greens ruin a delicate salad and dilute the vinaigrette—take time to dry them thoroughly, especially microgreens
Assemble and serve
- Place the dried mizuna in a large mixing bowl.
- Gently add the microgreens, handling them as delicately as possible to avoid bruising them.
- Scatter the cooled toasted almonds over the greens.
- Just before serving, drizzle about 1/3 of the vinaigrette (roughly 4 tbsp / 60 ml) over the salad and toss very gently using a folding motion rather than aggressive tossing, to keep the delicate leaves whole and intact.
- Taste and add more vinaigrette or seasoning as needed.
- Divide among chilled plates and top with a tiny pinch of fleur de sel if desired.
- Serve immediately.
+ Show details− Hide details
Ready when: Greens are evenly coated with vinaigrette but still crisp and bright, not wilted or soggy
Tip: Dress only just before serving to keep the greens crisp and prevent them from becoming limp; if you must wait, keep the greens and dressing separate for up to 30 minutes
Good to know
Tips
- The quality of the olive oil matters significantly in a raw vinaigrette since there's no cooking to mellow it—use a good, fresh extra-virgin olive oil you enjoy eating
- Freshly ground black pepper adds noticeably more flavor and aroma than pre-ground pepper; if possible, grind it just before using
- This salad is best served on chilled plates to keep the delicate greens as crisp and cold as possible
- If making all components ahead, assemble and dress the salad only just before serving for maximum elegance and crispness
Make ahead
The sherry vinaigrette can be made up to 2 days ahead and stored in an airtight container in the refrigerator—whisk again before using. The almonds can be toasted and stored in an airtight container for up to 5 days. The greens should be washed, dried thoroughly, and stored in paper towels or a salad spinner for up to 3 days. Assemble the salad just before serving to ensure maximum crispness and elegance.
Storage & reheating
Room temperature: not applicable for a dressed salad. Refrigerator: leftover dressed salad can be stored in an airtight container for up to 4 hours, though the greens will wilt. Undressed greens keep for up to 3 days if stored properly in paper towels. The vinaigrette keeps for up to 2 days. Freezer: not recommended for this salad.
Substitutions
- sherry vinegar → red wine vinegar or white wine vinegar. Use the same amount; white wine vinegar will be slightly sharper and less rich, red wine more robust
- microgreens (radish, peppery blend, or mixed salad) → baby arugula, baby spinach, or peppery microgreens blend. Choose something with a peppery or assertive flavor profile to match the mizuna; use the same amount
- raw almonds → walnuts, pine nuts, or hazelnuts. Each adds a different flavor and texture; use the same amount and toast the same way
- mizuna → frisée, chicory, or other peppery mustard greens. Frisée is more bitter and frilly; use the same amount for similar texture
