Are you a lover or a hater of pickled veggie salads? Either way we bet we can win you over with this Pickled Veggie Salad featuring Mustard Dressing. The earthy, sweet-yet-tart zing of pickled beets and other cold weather vegetables like cauliflower is loved by many, though admittedly not all. If you’re on the love-it side of this fence, pick up some pickled beets and stone-ground mustard from The Pickled Chef, and plate up a healthy, beautifully flavorful winter salad. The infusion of vitamins, minerals, and deliciousness is good for you! Try adding some pickled cauliflower too.
What is Stone-Ground Mustard?
Stone-ground mustard often offers a distinct flavor profile compared to its store-bought counterparts. Crafted through a traditional method of grinding mustard seeds between stones, this artisanal mustard retains its natural oils and complex flavors. The result is a mustard that is both smooth and robust, with a depth of flavor that elevates any dish. We use it to compliment the dressing and add a silky texture to the salad. But, you can use stone-ground mustard as a condiment, a marinade, or an ingredient in a recipe like we do below.
Pickled Veggie Salad with Mustard Dressing
Description
A new way to enjoy a winter salad.
Ingredients
For the dressing:
- 1 tbsp stone-ground mustard
- 1 tbsp honey
- 2 tbsp apple cider vinegar
- 4 tbsp extra-virgin olive oil
- 1/4 shallot, minced
- 1 tsp pink peppercorns, whole
- Salt and pepper to taste
For the salad:
- Pickled beets
- Ruby Red grapefruit, sliced
- Red onion, sliced
- Fresh apricots, quartered
- Fresh dill sprigs
- 1 fennel head, roasted
Instructions
For the dressing:
- Add everything to a Mason jar and shake well. Refrigerate for up to 2 weeks.
For the salad:
- Add everything to a bowl and mix well. Add dressing to taste.
Recipe and Styling by Anna Franklin / Photography by Dave Bryce
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