Winter Salad with Toasted Mustard Seed Vinaigrette

Winter Salad with Toasted Mustard Seed Vinaigrette is a salad that serves 8. One serving contains 142 calories, 4g of protein, and 11g of fat. For $1.77 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 12 people have made this recipe and would make it again. It can be enjoyed any time, but it is especially good for Winter. If you have fresh flat-leaf parsley, mustard seeds, dijon mustard, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 33 minutes. Overall, this recipe earns an excellent spoonacular score of 98%. Users who liked this recipe also liked Winter Green Salad with Orange Honey Mustard Vinaigrette, Loaded Winter Kale Salad with a Honey-Mustard Vinaigrette, and Endive and Watercress Salad with Mustard Seed Vinaigrette.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 3 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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, frisee, endives, and parsley in a large bowl. Serve with dressing on side. Fennel may be trimmed and sliced 1 day ahead and chilled in a sealable plastic bag lined with dampened paper towels. Dressing may be made 2 days ahead and chilled, covered. Bring to room temperature and season before serving.

 

Step by step:

1. Trim fennel stalks flush with bulbs and discard stalks. Quarter bulbs lengthwise and cut out most of cores, leaving enough to keep pieces intact.

2. Cut quarters lengthwise into thin slices.

3. 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.

4. Transfer to a plate to cool.

5. 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.

6. Toss together fennel, romaine, frisee, endives, and parsley in a large bowl.

7. Serve with dressing on side.

8. Fennel may be trimmed and sliced 1 day ahead and chilled in a sealable plastic bag lined with dampened paper towels.

9. Dressing may be made 2 days ahead and chilled, covered. Bring to room temperature and season before serving.

Nutrition Information:

covered percent of daily need