Shaved Vegetable & Greens Salad with Pickled Mustard Seed Vinaigrette

Shaved Vegetable & Greens Salad with Pickled Mustard Seed Vinaigrette

Serves 2-3

For the Pickled Mustard Seed Vinaigrette

(makes about ⅔ cup) 

2 teaspoons pickled mustard seed 
1 teaspoon preserved lemon rind, minced (or grated lemon zest) 
¼ cup tablespoons apple cider or white wine vinegar 
½ teaspoon salt 
¼ cup plus 2 tablespoons olive oil

Combine all ingredients in a bowl or jar, and whisk or shake everything until incorporated. Keep leftovers in the refrigerator and use within 5-7 days. 

For the Salad & Assembly 

5 ounces greens of your choice (lettuces, mizuna, spinach, etc) 
1 cup shaved vegetables of your choice (radish, fennel, celery, carrot, etc) 
½ cup herbs of your choice (parsley, mint, dill, cilantro, etc) 
¼ cup toasted sunflower seeds or other nut/seed of your choice 

Combine all ingredients in a large bowl along with a pinch of salt. Add desired amount of dressing and toss (ideally with clean hands). Serve immediately.


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