Mustard on Mustard Salad with Pickled Radish and Arugula

This delicious blend of lemon and mustard take on the challenge of the mustard green to make this gloriously flavorful salad, perfect as a side or a meal in itself!

David and Goliath. When I first picked up mustard greens from the market, I was looking forward to a fun challenge, having never cooked with these before. How hard could it be, right?! As I was driving home and took a large, raw bite, I realized I had my work cut out for me! For anyone that has used this beautiful beast, you know the game of acid/sweet that must be played. I’ve made my fair share of vinaigrettes before, but I was not going to be underestimated here-I came fully prepared with lemon, vinegar, and mustard! While this combo seems intense, it combined perfectly to form a delicious mustard-y flavor, without any one of the flavors being overpowering. The bite of arugula added an interesting tang on top of the mustard, which was a pleasant surprise!

Eat with your eyes! I’m a huge fan of colorful food! Especially when the ingredients are fresh and crispy, it seems like a shame to not show them off. I had an abundance of radishes handy and was playing around with sugar free ways of pickling, and came up with this gem. It started from a red onion relish I was experimenting with, and having leftover juice, I threw some radishes in the jar. Bam! Beautiful and delicious radishes! These not only add a color more sophisticated than it really is, but provides a great taste to a lot of dishes!

This recipe stemmed from the Tour of the Markets challenge with the ingredient showcased being the mustard greens. How have you used these? I’d love to hear feedback and ideas! Please comment below, or follow along on Facebook!

Coming soon is my Soy Cream Sauce over Sautéed Mushroom and Mustard Greens (check back shortly!)

Mustard on Mustard Salad with Pickled Radish and Arugula

Hannah

This delightful salad tames the bitterness of mustard greens with a delicious mustard vinaigrette, and pulled together with the tangy flavors of the radish and arugula. Great for a bright and colorful summertime lunch!

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Prep Time 10 minutes mins

Course Salad

Cuisine French, Mediterranean

Servings 2

Equipment

• Large mixing bowl
• Mixing Spoon
• Kitchen knife

Ingredients

  

• 2 tbsp Apple Cider Vinegar
• 2 tbsp Olive Oil
• 1 tbsp Dijon Mustard
• 1/2 squeezed Fresh Lemon Juice
• 1 bunch Mustard Greens (about 2 inches diameter) Stems removed, leaves sliced into strips
• 2 large handfuls of Arugula
• 4 stalks Fresh Dill
• 1/2 seedless Cucumber Or cut and scoop out seeds
• 1/2 cup Prepared Pickled Radish See recipe below
• 2 peeled Hard Boiled Eggs
• 3 tbsp Sunflower Seeds
• Salt and Pepper to taste

Instructions

 

Easy Pickled Radishes

• Place equal parts water and apple cider vinegar in a small sauce pan with a pinch of salt and bring to a subtle simmer (not boil) until salt dissolves. Meanwhile, slice radishes either very thinly with a knife or a medallion slicer.
• Place radishes in a lidded jar and pour vinegar mixture over until radishes are submerged. Let sit until the white parts of the radish turn pink and the jar is cool enough to touch. Place on lid and store in the refrigerator until ready to use.

Mustard Salad

• In your large mixing bowl, place vinegar, oil, mustard, half of the chopped dill, and lemon juice and mix well. Add salt and pepper to your preference. Toss in sliced mustard greens and mix together well. This process is best done with enough time to let them sit for a few minutes and absorb some of the mixture, tossing often.
• While this is marinating, chop your cucumbers and egg, and any other veggies you choose (a variation tried here was sliced apple).
• Adding arugula to the dressed greens, toss gently and plate, garnishing with vegetables, seeds and the remaining chopped dill.

Keyword Arugula, Dill, Fresh, Healthy, Keto, Mustard Greens, vegetarian