Avocado Salad with Pickled Mustard Seeds and Marjoram Vinaigrette
Conventional vinaigrettes—blends of fat and acid—tended to slide off the avocados. Eliminating the acid from the dressing altogether provided the best texture, allowing it to cling to the avocados. We instead drizzled lemon juice directly onto the avocado slices, where it mingled with the dressing to produce balanced flavor. Marjoram was a standout in this recipe, but oregano would work in a pinch. We liked ricotta salata best, but Parmesan was a fine substitute.
cup yellow mustard seeds
cup cider vinegar
01To make the pickled mustard seeds, 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 and transfer to a bowl. Wipe out and reserve the pan.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
Start your free 14-day trial
and get access to all of our articles and recipesStart free trial