Frisée Salad With Bloomed Mustard Seed And Mustard Oil Food

FRISéE SALAD WITH BLOOMED MUSTARD SEED AND MUSTARD OIL

Steps:

• In a saucepan over medium heat, mix 1 cup water and the sugar until it is melted. Add mustard seeds and simmer until softened, about 20 minutes. Strain and reserve the syrup from the seeds. Reserve 2 tablespoons of the bloomed seeds; the remainder may be covered and refrigerated for up to two weeks.
• Mix the seeds with the vinegar, 1/4 teaspoon salt, and 1 to 2 tablespoons mustard oil, depending on how much heat is desired. Add 1 to 3 tablespoons reserved syrup, 1 tablespoon at a time, until the mixture is the consistency of a thick sauce.
• In a bowl, mix olive oil, lemon juice, reserved mustard seeds, and salt and pepper to taste. Cut the frisée at the root to separate the leaves. Add the frisée, cornichons and parsley to the bowl, and toss to coat with dressing. If desired, serve with pâté or other charcuterie.

FRISEE SALAD WITH HARD-COOKED EGGS

Steps:

• Make the vinaigrette: Whisk together shallot, vinegar, and mustard in a medium bowl. Gradually whisk in oil, and season with salt and pepper.
• Make the salad: Toss together frise, endive, and tarragon in a large bowl. Drizzle with vinaigrette, and gently toss to coat. Transfer to a platter, and top with eggs. Season with pepper.

FRISEE SALAD WITH DIJON VINAIGRETTE

Steps:

• In a blender (or screw-top jar), combine vinegar and mustard. Season with salt and pepper, and blend well to combine. Add oil, and blend until combined and thickened.
• Place frisee and chives in a large serving bowl; toss with vinaigrette, and serve.

WINTER SALAD WITH TOASTED MUSTARD SEED VINAIGRETTE

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.

FRISéE, RADICCHIO, AND FENNEL SALAD WITH MUSTARD VINAIGRETTE

Steps:

• Heat oven to 350°F with rack in middle.
• Spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes. Let cool.
• Using mandoline, thinly slice fennel bulb crosswise, beginning at base, into a large bowl, stopping about halfway up bulb (reserve remaining bulb for another use). Toss fennel with radicchio, frisée, and mint.
• Whisk together oil, vinegar, shallot, Dijon mustard, and 1/4 teaspoon each of salt and pepper in a small bowl.
• Toss salad well with vinaigrette and pine nuts. Season to taste, if necessary, with salt and pepper.

BABY-FRISéE SALAD

Steps:

• For salad:
• Heat oven to 375°. In a bowl, mix jam, oil and coriander. Add beets; toss to coat. Layer in a medium casserole dish. Cover with foil; roast 40 minutes. In a small sauté pan, toast pecans over medium-low heat until brown (a few minutes). Combine lettuce, beets and pecans in a bowl.
• For vinaigrette:
• In a bowl, mix vinegar, shallot, mustard seeds, dry mustard, honey and 1 tbsp water. Slowly whisk in oil. Season with salt and pepper. Toss salad with dressing. Plate each salad; sprinkle with 1/2 tbsp goat cheese.

MIXED GREENS WITH MUSTARD DRESSING

Steps:

• Whisk vinegar, mustard, shallot, and garlic in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
• Toss frisée and all remaining ingredients in large bowl. Add dressing; toss to coat. Season with salt and pepper.