Mustard on Mustard Salad with Pickled Radish and Arugula
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!
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.