Frisée Salad with Bloomed Mustard Seed and Mustard Oil

5.0(6)

by Indrani Sen

Open original recipe

Easy, Quick, Sauces And Gravies

Servings

4 servings

Total time

30 min

Calories / serving

173 kcal

Ingredients (11)

serves

3 tablespoons sugarsugar
2 tablespoons mustard seedsmustard-seed
2 tablespoons distilled vinegarvinegar
Saltsalt
1 to 2 tablespoons pure or blended mustard oiloil
2 tablespoons extra virgin olive oilextra-virgin-olive-oil
1 tablespoon lemon juicelemon-juice
Black pepperpepper
2 heads frisée, roots trimmed, most of the green frill removed
8 cornichons, halved lengthwise
3 tablespoons chopped parsleyparsley

Instructions (3 steps)

01In 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.
02Mix 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.
03

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.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description—

image (URL only)✓

Rich recipe — supports nutrition-aware planning.