Mizuna & Watercress Salad with Bay Shrimp
As featured in the Organic Gardening 2011 Farmer’s Market Tour.
3 tsp white balsamic vinegar
1 1/2 Tbsp Carlson The Very Finest Fish Oil, Lemon Flavor
1 1/2 Tbsp extra virgin olive oil
Kosher salt and freshly ground black pepper
1/2 bunch mizuna lettuce, washed and torn into manageable pieces
1/2 bunch watercress, washed and torn into manageable pieces
2 Tbsp large salted capers, or 1½ Tbsp. tiny salted capers, rinsed, soaked in water, and drained (or substitute 1 or 2 caper berries per person)
8 castelvetrano olives, pitted
2 tsp sliced preserved lemon
1/2 cup bay shrimp
Make the dressing by whisking together the vinegar and oils. Season the dressing with a pinch of salt and a generous grinding of black pepper. Place the lettuces in a salad bowl and toss with some of the dressing. Add the capers, olives and lemon to the dressed lettuce and gently combine.
Arrange the salad on plates. Dress the bay shrimp with the remainder of the dressing and arrange on top of the salad.