Where I used to farm, we grew a mustard green called Purple Osaka that initiated my love affair with these under-appreciated greens. What started out as plum-tinted, mildly spicy baby greens grew into vibrantly purple leaves with a huge horseradish kick. The first time I sampled one in the field, my mind started buzzing with the culinary options: julienned and mixed into potato or egg salad, in place of lettuce on a roast beef sandwich, and, of course, as a base for a lively salad.
This is not a salad for those who prefer their greens as a relatively neutral base for add-ins and dressings. Especially if you use mature or late-season mustard greens, expect a wasabi-like punch that permeates and punches up the other ingredients. I love that the sweet apricot, tangy pickled onions and pistachios not only add contrasting flavors and textures but also gorgeous gem colors.My default salad dressing is a mustard vinaigrette that I felt would be redundant here, so I made a lime and za’atar dressing that ties it all together.
Mustard Greens Salad
1/2 small red onion, thinly sliced
1/4 c red wine vinegar
1/4 c water
1/2 tbsp kosher or sea salt
1/2 tbsp honey
1 bunch mustard greens, chopped, or baby mustard greens (about 6 cups)
1/3 c pistachios
1/4 c dried apricots, chopped
lime and za’atar dressing, recipe below
1. Pickle the onion. In a small bowl, stir together the red wine vinegar, water, salt, and honey. Add the red onion and allow to sit for at least 10 minutes.
2. In a large bowl, toss together the mustard greens, pistachios, apricots, and red onion. Drizzle the lime and za’atar dressing and gently toss until evenly coated.
Lime and Za’atar Salad Dressing
juice of 1 lime
1/4 tsp kosher or sea salt
1 tsp za’atar
1/4 c good quality extra virgin olive oil
In a medium bowl, stir together the lime juice, salt, and za’atar. Slowly whisk in the olive oil until emulsified.