Avocado Salad with Pickled Mustard Seeds and Marjoram Vinaigrette

(from Lucianolinda’s recipe box)

Source: Milk Street Magazine- Jeanne Maguire

Serves 6 people

Categories: Salad- Salad Dressings- Slaw

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 berries1/8 tsp. red pepper flakes
  • For the dressing:
  • 2 Tbsp. pickled mustard seeds and brine
  • 1 Tbsp. 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 marjoram
  • 3 Tbsp. canola oil
  • 3 Tbsp. extra-virgin olive oil
  • To finish:
  • 3 firm but ripe avocados
  • kosher salt
  • 6 tsp. lemon juice
  • thinly sliced ricotta salata cheese
  • fresh marjoram leaves

Directions

  1. To make the pickled mustard seeds:

  2. In a small saucepan over high heat, combine the mustard seeds and enough water to cover them by 2 inches. Bring to a boil, then reduce the heat to medium-low and simmer until the seeds are tender, about 8 minutes. Strain the seeds through a mesh strainer ands transfer to a bowl. Wipe out and reserve the pan.

  3. To the pan, add the vinegar, sugar, water, peppercorns, coriander, allspice, bay leaf and pepper flakes, then place over high heat. Bring to a boil, then reduce heat to medium-low and simmer until the spices are fragrant and the sugar has dissolved, 3 to 5 minutes . Strain the hot brine oer the mustard seeds, discarding the solids, and let the mixture cool to room temperature. Use immediately or cover and refrigerate for up to 4 weeks.

  4. To make the dressing, In a small bowl mix together 2 Tbsp. of the pickled mustard seeds and brine, the shallot, mustard, honey, salt and pepper. Let sit for 10 minutes. Add the marjoram and both oils and whisk until emulsified.

  5. To assemble and sere, slice the avocados in half lengthwise, remove the pits, then peel the halves out of their skins. Place the avocado halves cut side down. Starting at the larger end of each half, cut each into 6 lengthwise slices, leaving the top 1 inch of the avocado intact. Arrange the avocado halves on a serving platter or individual plates, cut side down, and gently press to fan the slices. Sprinkle a pinch of salt and 1 tsp. of lemon juice over each half. Spoon the dressing over the avocados and garnish with ricotta salata and marjoram leaves.

Email to a friend | Print this recipe | Back