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Posts Tagged ‘Dijon mustard’

by Caitlin Saniga

I served this salad alongside some crispy sesame-encrusted chicken tenders*, but this recipe would also go nicely with barbecue foods or burgers.

  • 1 tablespoon white-wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • salt and pepper
  • 4 medium bell peppers (1 red, 1 orange, 1 yellow, 1 green), stemmed, seeded and thinly sliced lengthwise
  • 1 celery stalk, halved crosswise and thinly sliced lengthwise
  • 1/4 teaspoon chopped fresh thyme leaves

In a large bowl, whisk together the vinegar, mustard and oil; season with salt and pepper. Add the bell peppers, celery and thyme; toss to combine. Season to taste with salt and pepper.

Makes 4 servings.

Recipe adapted from: Everyday Food

Photo: Caitlin Saniga

*Recipe for sesame-encrusted baked chicken tenders

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by Caitlin Saniga

I love simple roasting recipes like this one. A little bit of Dijon mustard goes a long way, and the final flavor after roasting is tangy but more subdued than straight-up Dijon. Aka delicious.

  • 3 tablespoons Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced
  • salt and pepper
  • 1 2-pound head of cauliflower, cut into 1-inch florets
  • handful of chives, snipped into 1/2-inch pieces

Preheat the oven to 400 degrees.

In a large bowl, whisk together the mustard, oil and garlic; season with salt and pepper. Toss in the cauliflower

Spread mixture on a baking sheet. Roast for 30 minutes. Garnish with chives. Serve warm or at room temperature.

Makes 8 side-dish servings.

Recipe adapted from: Food & Wine

Photo: Holly Saniga

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by Sarah Steimer

Maybe not the fanciest salad, but I bought cranberry beans and had to try something.

For the dressing

  • 2 tablespoon honey
  • 1 tablespoon dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt

    It's sort of a shame you have to cook the cranberry beans, because they lose their very cool red speckles and turn sort of... mauve-y.

  • 1/4 teaspoon pepper

For the salad

  • ¬†cups cooked and cooled cranberry beans – either soak them overnight and cook them according to package directions, or cook fresh cranberry beans… of course you could also substitute other beans
  • 2 cups fresh green beans, stemmed
  • 1 quart cherry tomatoes, halved
  • 1 cup diced Gouda, or another soft cheese
  • 1 small red onion, diced

Toss the salad ingredients together. Whisk dressing and mix with the salad.

Recipe adapted from: Marcus Samuelsson

Photos: Sarah Steimer

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by Caitlin Saniga

This potato salad has nice, simple flavors. It's definitely a classic, and I see plenty of opportunities to add ingredients. Maybe not all at once, but I think these would make good additions to an already nice potato salad: sliced deviled egg, crispy crumbled bacon, diced green pepper or chopped green apple.

  • ¬†1 1/2 pounds Yukon gold potatoes, scrubbed and cut into 3/4-inch cubes
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sherry vinegar
  • 4 celery stalks, halved lengthwise and thinly sliced
  • 2 scallions, thinly sliced
  • salt and pepper

Set a steamer basket in a large saucepan. Fill with enough water to come just below the basket. Bring to a boil; place potatoes in basket, and reduce to a simmer. Cover, and steam until tender, 15 to 20 minutes.

Meanwhile, in a large bowl, whisk together oil, mustard and vinegar. Add celery, scallions and hot potatoes, and season with salt and pepper; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.

Makes 8 side-dish servings.

Recipe adapted from: MarthaStewart.com

Photo: Caitlin Saniga

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