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Avocado Salad with Pickled Mustard Seeds and Marjoram Vinaigrette
We discovered this at Stephen Oxaal’s Branch Line restaurant in Watertown, Massachusetts, where pickled mustard seeds take an avocado salad from simple to stunning. The pickling process takes just a few minutes and the result adds a tang and crunch that balance the lushness of the other ingredients. Conventional vinaigrettes —blends of fat and acid — tended to slide off the avocados. Instead, we eliminated the lemon juice from the dressing and drizzled it directly over the avocado slices, where it mingled with the dressing. We liked ricotta salata best, but Parmesan was a fine substitute.
6
Servings
Tip
Marjoram was a standout in this recipe, but oregano would work in a pinch.
1 hour
Ingredients
-
¼
cup yellow mustard seeds
-
½
cup cider vinegar
Directions
-
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
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June 25, 2022
Just Sublime
My guests and I loved this recipe. Simple but incredible flavor! I will make again and again. There is a lot of the pickling ingredient - so next time I will try reusing it to remake the dish.
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The pickled mustard seeds are "it" in this dish. Delightful.