Tri Mustard Salad Food

SALAD WITH THREE-MUSTARD VINAIGRETTE

Steps:

• Mix veggies, then add a little dressing to each individual portion.

MARINATED TRI-TIP WITH CHINESE MUSTARD SAUCE AND ROASTED GREEN ONIONS AND MUSHROOMS

Steps:

• Whisk wine, soy sauce, garlic, and 1 teaspoon dry mustard in large glass baking dish. Add tri-tip and turn to coat with marinade. Let stand at room temperature 30 minutes, turning meat occasionally.
• Meanwhile, whisk honey, 2 tablespoons water, 1/4 teaspoon salt, and remaining 2 tablespoons dry mustard in small bowl to blend; set sauce aside.
• Preheat oven to 450°F. Remove tri-tip from marinade; pat dry with paper towels. Place tri-tip on large rimmed baking sheet; sprinkle with salt and pepper. Arrange green onions and mushrooms around meat; drizzle onions and mushrooms with olive oil. Roast 12 minutes. Turn meat, onions, and mushrooms over; roast until vegetables are tender and instant-read thermometer inserted into center of meat registers 125°F for medium-rare, about 12 minutes longer.
• Place mushrooms and green onions on platter. Cut meat into 1/4-inch-thick slices; arrange atop green onions and mushrooms. Pour any pan juices over. Drizzle lightly with mustard sauce. Serve, passing remaining mustard sauce alongside.

TRI COLORED VEGETABLE SALAD WITH MUSTARD VINAIGRETTE

Steps:

• For the Mustard Vinaigrette: In a small bowl whisk together all ingredients. Taste and adjust seasonings with salt and pepper.
• For the Tricolored Vegetable Salad: Place vegetables in three separate small bowl bowls. Pour 1/3 of the dressing over each vegetable. Toss to combine. Season, to taste, with salt and pepper if needed. Let stand for at least 1 hour or up to 4 hours. Serve on platter in separate mounds.

TRI-MUSTARD SALAD

Steps:

• Slice the tomato into wedges. In a salad bowl, combine the cucumber, bell pepper, red onion and tomatoes.
• Whisk together the oil, vinegar, Dijon mustard, mustard seed, dry mustard and hot sauce. Pour the vinaigrette over salad and toss to coat. Season with salt and pepper to taste. Chill for several hours.

TRIPLE TOMATO SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Drizzle 1 tablespoon oil on a small sheet pan. Add 3/4 cup of the cherry tomatoes, along with the garlic, thyme and smoked salt and pepper to taste. Toss together. Roast for 15 to 20 minutes. Allow to cool to room temperature.
• In a small bowl, whisk together the mustard, honey, chiles, 1 tablespoon vinegar and the remaining 3 tablespoons olive oil. Add the onions and remaining 1/4 cup cherry tomatoes and toss. Season with kosher salt and pepper; allow to marinate for 10 minutes.
• Add the remaining 2 teaspoons white wine vinegar to the roasted tomatoes. Arrange the roasted tomatoes on a platter and drizzle with the liquid. Add the marinated tomatoes and drizzle with some of the mustard vinaigrette. Top with the heirloom tomatoes. Finish by garnishing with the basil, dill and smoked salt.

TRI-MUSTARD SALAD

Steps:

• Slice the tomato into wedges. In a salad bowl, combine the cucumber, bell pepper, red onion and tomatoes.
• Whisk together the oil, vinegar, Dijon mustard, mustard seed, dry mustard and hot sauce. Pour the vinaigrette over salad and toss to coat. Season with salt and pepper to taste. Chill for several hours.

TRI-COLORED VEGETABLE SALAD WITH MUSTARD VINAIGRETTE

Steps:

• For the Mustard Vinaigrette: In a small bowl whisk together all ingredients.
• Taste and adjust seasonings with salt and pepper.
• For the Tricolored Vegetable Salad: Place vegetables in three separate small bowl bowls.
• Pour 1/3 of the dressing over each vegetable.
• Toss to combine.
• Season, to taste, with salt and pepper if needed.
• Let stand for at least 1 hour or up to 4 hours.
• Serve on platter in separate mounds.

TRI COLORE SALAD

Steps:

• Combine all 3 lettuces in large bowl and season with salt and pepper, to taste.
• Whisk the mustard, vinegar, and oil together in a small bowl and season with salt and pepper, to taste. Pour dressing over salad and toss to combine.
• Top with shavings of Parmesan.

THREE-BEAN SALAD WITH HONEY-MUSTARD VINAIGRETTE

Steps:

• Make the vinaigrette: In a small bowl, whisk together lime juice, tarragon, chives, honey, mustard, and salt until combined. Set aside.
• Prepare an ice bath; set aside. Bring a medium saucepan of water to a boil. Add haricots verts or green beans; simmer until bright green but still crisp, about 2 minutes. Using a slotted spoon, transfer haricots verts to ice bath, and let cool completely. Drain in a colander, and pat dry with paper towels. Place in a large serving bowl. Add kidney beans and cannellini, and drizzle with vinaigrette. Toss to coat. Gently toss in the mache or watercress; season with pepper. Serve.