with Fennel and Mulberry
Mizuna is a Japanese green leafy vegetable, which tastes like a mild form of arugula. If unavailable, arugula will make a fine substitute.
1½ Tbsp Fennel Seeds
½ tsp Sea Salt
½ tsp freshly cracked Black Pepper (or more to taste)
¼ Cup fresh Parsley, chopped
⅔ Cup Navitas Naturals Mulberries
1 large Fennel Bulb, including fronds
1 large bunch Mizuna, stems trimmed and removed
2 fresh Tbsp Lemon Juice
2 Tbsp Olive Oil
Trim off the fennel root and fronds, leaving a 1-inch handle on top of the bulb. Reserve the fronds. Use a mandolin to carefully shave the fennel bulb into paper-thin slices, yielding around 6 cups. Fill a bowl with an ice bath, and place the fennel inside for about 10 minutes to crisp.
In a small bowl, whisk together the lemon juice, olive oil, fennel seeds, sea salt and black pepper.
When the fennel is crisp, remove the shavings from the ice bath and drain thoroughly. Gently pat dry with towels to remove any excess moisture, and place in a large bowl along with the mizuna, parsley, and ⅓ cup mulberries. Toss to combine, add the dressing, and gently toss by hand to distribute the ingredients evenly. To serve, place in serving bowls, top with remaining mulberries and a few small sprigs of the reserved fennel fronds. Add additional black pepper if desired.