banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Mustard Dressing

    Share

    This dressing is suitable for hardy lettuce and raw vegetables. It also makes a great-tasting party dip if you add agar agar, a type of seaweed (just follow the directions on the package). Makes enough for four salad servings.

    Advertisement

    Mustard Dressing

    Ingredients

    • 2 Tbsp (30 ml) natural yogurt
    • 2 Tbsp (30 ml) sour cream
    • 1 Tbsp (15 ml) flax seed oil
    • 1 Tbsp (15 ml) pumpkin seed oil
    • 2 Tbsp (30 ml) fresh herbs such as chives, parsley, thyme, finely chopped
    • 1/2 tsp (2 ml) lemon juice or wine vinegar
    • 1/2 Tbsp (7 ml) mustard
    • Herbal salt, to taste

    Directions

    01

    In a large salad bowl, whisk all ingredients until creamy. Season to taste and add more mustard if desired. Add salad greens, toss well and serve immediately.

    02

    If you use lettuce from your own garden, submerge the head completely in cold water to get rid of hidden slugs or insects. Pat or spin the lettuce dry then place it on top of the salad dressing in the salad bowl. The bowl should be large enough for the lettuce to expand. Using hands or salad forks, gently toss to cover but not soak every leaf with dressing. To keep your salad fresh and crisp, always toss it just before starting the meal. You donu2019t want a soggy salad.

    Advertisement
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Leek, Charred Spring Onion, and Garlic Scape Soup
    Food

    Leek, Charred Spring Onion, and Garlic Scape Soup

    Leek and potato soup is a spring classic and really shines with new-season leeks. This soup takes the classic recipe a step further in a celebration of spring alliums by adding charred spring onions and garlic scapes, the immature flowering part of the garlic plant. Unlike the garlic bulb, scapes impart a gentler, fresher garlic flavour. Garlic—two for one Hardneck varieties of garlic, such as Russian Red, develop a flowering stock called a scape, which extends from the plant in a green coil. Growing your own garlic will give you two crops—a crop of bulbs in late July and, prior to that, in late May or early June, tender garlic scapes. Harvesting garlic scapes, before they flower, not only provides a delicious crop you can use in myriad ways but also essentially helps the plant divert its energy to producing the garlic bulbs—the part we use most often. Scapes are ready to harvest when they curl downward and begin to coil.

    Roasted Artichokes with Serrano Ham and Marcona Almonds

    Roasted Artichokes with Serrano Ham and Marcona Almonds

    Artichokes can be somewhat intimidating. But once you’ve made your way past its spiky exterior and removed the thistlelike choke, there lies a tender heart with a sweet flavour. The meaty bases of artichoke leaves are also edible and make perfect dipping vehicles to scoop up sauce or, in this case, a stuffing with just a touch of Spanish serrano ham and Marcona almonds. Artichokes take a bit of care to prepare—and to eat—but they present a wonderful opportunity to slow down and savour flavourful ingredients. Don’t be afraid to use your hands! How to clean an artichoke Fill a bowl large enough to accommodate artichokes with water. Cut a lemon in half, squeeze the juice into water, and drop lemon halves into water. Cut a second lemon in half and set it aside. You’ll use this to brush the artichoke as you trim it to prevent the blackening that occurs as the artichoke is exposed to oxygen. You can also rub your hands with lemon, which will stop your hands from blackening. Wash and dry your artichoke. Remove tough leaves around the base of the stem by pulling them away from the body of the artichoke, rubbing artichoke with lemon as you do so. With serrated knife, cut through artichoke crosswise, about 1 in (2.5 cm) from the top. Rub exposed part with lemon. With kitchen shears, remove spiky tips of remaining outer leaves. Use peeler to remove small leaves near the stem and the tough outer layer of the stem. Rub peeled stem with lemon. Using serrated knife once more, cut through artichoke lengthwise, severing the bulb and stem. Again, rub all exposed parts with lemon. Use small paring knife to cut around the spiky, hairlike choke and then use spoon to scoop it out. Rinse artichoke quickly under water and then place in bowl of lemon water while you prepare the remaining artichoke.