Winter Salad With Toasted Mustard Seed Vinaigrette Recipes
WINTER SALAD WITH TOASTED MUSTARD SEED VINAIGRETTE
Time 30m
Yield Makes 16 servings
Number Of Ingredients 10
Steps:
- Trim fennel stalks flush with bulbs and discard stalks. Quarter bulbs lengthwise and cut out most of cores, leaving enough to keep pieces intact. Cut quarters lengthwise into thin slices.
- Toast mustard seeds in a dry small heavy skillet over moderate heat, stirring constantly, until mustard seeds begin to pop and turn 1 shade darker, about 3 minutes. Transfer to a plate to cool.
- Whisk together vinegar, Dijon mustard, and salt and pepper to taste, then add oil in a slow stream, whisking until emulsified. Stir in shallot and mustard seeds.
- Toss together fennel, romaine, frisée, endives, and parsley in a large bowl. Serve with dressing on side.
MUSTARD SEED VINAIGRETTE
Make and share this Mustard Seed Vinaigrette recipe from Food.com.
Provided by dicentra
Categories Salad Dressings
Time 5m
Yield 1/3 cup
Number Of Ingredients 7
Steps:
- Mix all ingredients together; refrigerate until serving time.
- Mix again before serving.
Nutrition Facts : Calories 843.8, Fat 83.3, SaturatedFat 11.3, Sodium 13.2, Carbohydrate 26.5, Fiber 1.8, Sugar 2.9, Protein 4.8
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- EXTRACT POMEGRANATE SEEDS. Roll pomegranate on counter to loosen seeds. Cut pomegranate in half. Taking the first half, hold pomegranate seed side down over a bowl. Smack the outside with a wooden spoon (hard!) to release the seeds. Repeat with the other half. Alternatively, try this other option from Cooks Illustrated. You will get about 1 to 1 1/4 cups or a bit more from 1 Pomegranate. Note 2 to store unused seeds.
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