Updated: Mar 13, 2020
I’ve been completely in love with microgreens ever since returning from San Diego and had a microgreens salad, it was the best salad I ever enjoyed. Here's a list of what to do with microgreens, so you can experience falling in love with microgreens too.
Simple Green Salad
Prep 5 mins
Total 5 mins
Author: Something New For Dinner
Yield 4 servings
When you are serving an Asian-influenced dish it is nice to offer an Asian green salad with a homemade Asian dressing. This salad takes 5 minutes to make, is refreshing and will not compete with your main course.
5 ounce mixture of Asian greens such as baby spinach, tatsoi, mizuna and pea shoots
1 cup of Asian micro salad (optional)
1/4 cup rice vinegar, preferably brown rice vinegar
1 Tbsp soy sauce
1 tsp sugar
2 tsp grated ginger
1 tsp toasted sesame seed oil
1 tsp toasted sesame seeds
Put greens in a bowl and set aside.
Whisk together remaining ingredients in a small bowl. Toss the dressing with the lettuce and serve.
Roast Beef Tea sandwiches with Whole Grain Dijonnaise and Micro Arugula
Prep 30 min
Total 30 min
Author: Heather Sage
Whole Grain Dijonnaise:
123 grams (9 tablespoons or 4.5 ounces) mayonnaise (preferably not light/reduced fat)
43 grams (3 tablespoons or 1.5 ounces) whole grain Dijon mustard
43 grams (3 tablespoons or 1.5 ounces) smooth Dijon mustard
2 loaves gluten-free No-Knead Bread (can make a day or so in advance) or about 18 slices Udi’s gluten-free sandwich bread
1 – 1 1/4 pounds Roast Beef, thinly sliced
2 ounce package Micro Arugula or other MicroGreens
Black Pepper, freshly ground
Stir together mayonnaise and both Dijon mustards. Transfer to a pastry bag fitted with a Wilton #18 tip (or similar size — I chose this one because my others were already in use); cover tip with plastic wrap to prevent the mixture from leaking out (or use one of these Wilton tip covers — disclosure: I haven’t tried these covers myself).
DO AHEAD: Can be made a few days in advance. Do not store in pastry bag, instead transfer to a jar or bowl (cover tightly) and store in the fridge until ready to use. Transfer to pastry bag just before using.
Make Bread Cutouts:
If using no-knead bread, slice both loaves of bread into about 1/4″ slices (thick enough to not fall apart/hold up to the topping, thin enough not to be the focus). Using a 1 1/2″ round cookie cutter, cut out as many rounds as possible from each slice (save scraps to make breadcrumbs). Place very close to one another on serving platter(s).
DO AHEAD: Can be arranged on the platter several hours in advance, cover tightly with plastic wrap.
Pipe a dollop (about 1/4 teaspoon) of Dijonnaise onto each bread round. Spread to the edges (I like a small, offset spatula for this). Top with about 1/4 ounce roast beef (fold over to fit round), press down lightly to help it adhere. Pipe another dollop (about 1/4 teaspoon) of Dijonnaise on top. Top with a few sprigs of micro arugula. Finish with a small amount of freshly ground black pepper (optional). Serve.
I used the pepper-crusted roast beef from the Whole Foods deli; use any gluten-free one you like.
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