Somehowmustard greens have eluded me all these years. I've cooked with every other green on earthit seemseven the wacky ones from the Asian market that I can't identifybut never mustard greens. I've really been craving pungent flavors latelyand had heard rumor of mustard green's intense flavorso I was understandably intrigued.
Yesterday at the co-opI finally decided it was time to inquire about the mustard greens. The friendly co-op produce man let me tear off a little corner of the one the curly leaves and have a taste. I was hooked! It was an explosion of mustardyalmost horseradishypungent spicy goodness. WOW. I promptly threw a bunch in my cart. Only $1.99 for a bunch of organic mustard greens?! Much cheaper than the $2.79 price currently on kale and chard. Deal!
I can't wait for summer. I hate winter in Minnesota. I can't wait to get out of this place for the West coast. Better grow zoneshere I come. I HATE BUYING PRODUCE WHEN IT IS -5º OUTSIDE.
Anywayas I wandered through the co-opgetting the items on my larger than usual list and finding lots of things that weren't on my listI grew hungry. Really hungry. Never a good thing to be hungry at the co-op. By the time I cut myself off and forced myself to get in lineI had managed to fill an entire cart. The check-out woman revealed that I had managed to rack up a $145 bill. WTF! Grantedmy fridge was pretty barren and my pantry rather depletedso my list was long and included some high ticket itemsbut holy crapthat was off the hook. I guess that's what buying a new bottle of stevia liquida large jar of coconut oila couple new seed buttersa large container of bulk brown rice floura ton of produceand an assortment of other pantry items will do to you. I am not allowed to spend money for the next week. But now I have what I need to test out more recipes for my cookbookbake treats for multiple Valentine's Day and Chinese New Year's celebrationsand feed myself...plus some extras. I'm still in shock.
Anywayonce I got home and was starvingI decided it that the spicy flavor of mustard greens would be an awesome base for a vinegar-free salad dressing. As anyone who needs to avoid vinegar knowsvinegar-free salad dressings are hard to come by. This is a great solutionsince the naturally bitey flavor of mustard greens adds so much BAM! It turned out greatthick and bitey and creamy and wonderfully bright green. It has a pungent flavor that intensifies as it sits - I can't believe how pungent raw mustard greens are. Avocado adds a nice texture and rich flavorand chickpea miso adds a salty flavor and loads of healthynaturally occurring probiotics. This is one vibrant dressingthat's for sure. And easy too - throw it all in the blenderand you're done.
It made quite a big batchbut should last in the fridge for 4-5 daysso you'll have plenty for salads for the week. Orif you're like meyou'll manage to eat half the batch in one sitting and it will be gone before you know it. My favorite way to eat fresh salad dressing? Dipping long spears of crunchy romaine lettuce hearts straight into the jarand eating them greedilywith dressing dripping onto my chin and generally onto my shirt too. Try it sometime. It's like chips and dip. But not.
Make sure your garlic is very fresh; old garlic tastes bitter. Never one to be shy about fatI added a generous glug of flax oilbut if you prefer to live without added oilfeel free to omitit will still turn out great.
Place all ingredients with 1 1/2 cups water in a high powered blenderand blend until totally smoothadding additional 1/2 cup water as needed to reach desired consistency. If using a Vita-Mixuse the tamper to help smash everything down. If using a regular blenderyou may need to stop and scrape the sides occasionally. BLend until totally smoothand store in a tightly sealed jar in the refrigerator.