Frisée Salad with Bloomed Mustard Seed and Mustard Oil

Name: Frisée Salad with Bloomed Mustard Seed and Mustard Oil
Total time: 30 min
Yield: 4 servings
Ingredients: 3 tablespoons sugar; 2 tablespoons mustard seeds; 2 tablespoons distilled vinegar; Salt; 1 to 2 tablespoons pure or blended mustard oil; 2 tablespoons extra virgin olive oil; 1 tablespoon lemon juice; Black pepper; 2 heads frisée, roots trimmed, most of the green frill removed; 8 cornichons, halved lengthwise; 3 tablespoons chopped parsley

Recipe from Laurence Edelman

Adapted by Indrani Sen

Frisée Salad with Bloomed Mustard Seed and Mustard Oil — Dominic Perri for The New York Times

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

Featured in: American Chefs Discover Mustard Oil

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

3tablespoons sugar
2tablespoons mustard seeds
2tablespoons distilled vinegar
Salt
1 to 2tablespoons pure or blended mustard oil
2tablespoons extra virgin olive oil
1tablespoon lemon juice
Black pepper
2heads frisée, roots trimmed, most of the green frill removed
8cornichons, halved lengthwise
3tablespoons chopped parsley

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
In 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.
Step 2
Mix the seeds with the vinegar, ¼ 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.
Step 3
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.