Avocado Salad with Pickled Mustard Seeds and Oregano Vinaigrette
Makes 6 servings
Ingredients
For the pickled mustard seeds:
1/4 cup yellow mustard seeds
1/2 cup cider vinegar
1/4 cup white sugar
1/4 cup water
1 1/2 tsp black peppercorns
1/2 tsp coriander seeds
3 allspice berries
1/8 tsp red pepper flakes
For the dressing:
2 TB pickled mustard seeds and brine
1 TB minced shallot
2 tsp whole grain mustard
1 tsp honey
1/4 tsp kosher salt
1/4 tsp ground black pepper
1/4 cup chopped fresh oregano
3 TB canola oil
3 TB extra-virgin olive oil
For the salad:
3 firm but ripe avocados
kosher salt
6 tsp lemon juice
Thinly sliced Parmesan cheese
Fresh oregano leaves
Directions
For the pickled mustard seeds:
Put the mustard seeds in a small saucepan and add enough water to cover by 2 inches. Bring to a boil, then cut back the heat to a simmer, and cook until the seeds are tender, about 8 minutes. Pour through a strainer, reserving the seeds in a medium bowl. Wipe out the saucepan.
Add the rest of the pickling ingredients to the saucepan, bring to a boil, then cut the heat back to a simmer and cook until the sugar dissolves, 3-5 minutes. Strain the liquid into the bowl with the seeds and toss away the spent solids. Set aside to cool to room temperature. At this point, the pickled seeds and brine will keep for 4 weeks in the fridge.
For the dressing:
Mix together 2 tablespoons of the mustards seeds and brine (measured together), the shallot, mustard, honey, salt and pepper, and let steep for 10 minutes. Add in the chopped oregano and both oils, and whisk until thoroughly combined.
For the salad:
Cut the avocados in half lengthwise, take out the pits, and remove the skins. Cut each half into slices, starting at the fat end, and stopping about 3/4-inch from the top, leaving the avocado intact. Place each avocado half on its own plate, cut side down, and lightly press down on the avocado to fan out the slices. Sprinkle a pinch of salt over each half, along with 1 teaspoon of lemon juice. Spoon some of the dressing over each half, and garnish with parmesan cheese shavings and oregano leaves.
Recipe based on Avocado Salad with Pickled Mustard Seeds and Marjoram Vinaigrette from The Complete Milk Street TV Show Cookbook, by Christopher Kimball
Makes 6 servings
Ingredients
For the pickled mustard seeds:
1/4 cup yellow mustard seeds
1/2 cup cider vinegar
1/4 cup white sugar
1/4 cup water
1 1/2 tsp black peppercorns
1/2 tsp coriander seeds
3 allspice berries
1/8 tsp red pepper flakes
For the dressing:
2 TB pickled mustard seeds and brine
1 TB minced shallot
2 tsp whole grain mustard
1 tsp honey
1/4 tsp kosher salt
1/4 tsp ground black pepper
1/4 cup chopped fresh oregano
3 TB canola oil
3 TB extra-virgin olive oil
For the salad:
3 firm but ripe avocados
kosher salt
6 tsp lemon juice
Thinly sliced Parmesan cheese
Fresh oregano leaves
Directions
For the pickled mustard seeds:
Put the mustard seeds in a small saucepan and add enough water to cover by 2 inches. Bring to a boil, then cut back the heat to a simmer, and cook until the seeds are tender, about 8 minutes. Pour through a strainer, reserving the seeds in a medium bowl. Wipe out the saucepan.
Add the rest of the pickling ingredients to the saucepan, bring to a boil, then cut the heat back to a simmer and cook until the sugar dissolves, 3-5 minutes. Strain the liquid into the bowl with the seeds and toss away the spent solids. Set aside to cool to room temperature. At this point, the pickled seeds and brine will keep for 4 weeks in the fridge.
For the dressing:
Mix together 2 tablespoons of the mustards seeds and brine (measured together), the shallot, mustard, honey, salt and pepper, and let steep for 10 minutes. Add in the chopped oregano and both oils, and whisk until thoroughly combined.
For the salad:
Cut the avocados in half lengthwise, take out the pits, and remove the skins. Cut each half into slices, starting at the fat end, and stopping about 3/4-inch from the top, leaving the avocado intact. Place each avocado half on its own plate, cut side down, and lightly press down on the avocado to fan out the slices. Sprinkle a pinch of salt over each half, along with 1 teaspoon of lemon juice. Spoon some of the dressing over each half, and garnish with parmesan cheese shavings and oregano leaves.
Recipe based on Avocado Salad with Pickled Mustard Seeds and Marjoram Vinaigrette from The Complete Milk Street TV Show Cookbook, by Christopher Kimball
