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Black Mustard Seed and Dijon Mustard Dressing
Use over roasted red or golden beets or for dressing a kale salad or as a topping for cooked lentils. A riff on a recipe from the NYTimes and Davis Tanis.
- 1 small shallot, finely diced
- 2 T lemon juice
- 1 T rice vinegar
- 1 tsp Dijon mustard
- 1 T prepared horseradish
- Salt and pepper
- 4 T vegetable oil
- 1 tsp black mustard seeds
- 1/2 tsp nigella seeds (optional)
To make the vinaigrette combine the shallot, lemon juice, rice vinegar, mustard and horseradish in a small bowl. Stir in a pinch of salt and pepper. Whisk in 3 T vegetable oil.
Heat a very small skillet with 1 tablespoon oil. When oil is hot, add mustard seeds and nigella seeds. As soon as the seeds begin to pop (about 1 minute) remove from the heat. Add the popped seeds and oil to the vinaigrette. Taste and adjust seasoning.
Recipe brought to you by BigLittleMeals.com and Andy and Ann.