Pep up your salad

Source:Metro Plus,The Hindu,Pondicherry,24th April,2010

Try dressing broccoli salad with mustard

If you are like most people, the word “mustard” probably conjures up images of barbeques. Yet, once you add mustard seeds to your spice cabinet, the word will take on a whole new meaning, as you will relish the spicy, aromatic rustic taste and fragrance that mustard can add to your meals.
Mustard seeds come from the mustard plant, which is a cruciferous vegetable related to broccoli, Brussels sprouts and cabbage. While there are approximately 40 different varieties of mustard plants, there are three principal types used to make mustard seeds: black mustard, white mustard and brown mustard. Black mustard seeds have the most pungent taste, while white mustard seeds, which are actually yellow in colour, are the mildest and used to make American yellow mustard. Brown mustard, which is actually dark yellow in colour, has a pungent acrid taste and is the type used to make Dijon mustard.


Mustard seed is one of the most popular spices traded in the world today. As it grows well in temperate climates, the areas that produce the greatest amount of mustard seeds currently include Hungary, Great Britain, India, Canada and the United States.


Mustard powder and mustard seeds should be kept in a tightly sealed container in a cool, dark and dry place. Prepared mustard and mustard oil should both be refrigerated.

Mustard seeds are a good source of selenium and omega-3 fatty acids. They are also a good source of phosphorus, magnesium, manganese, dietary fibre, iron, calcium, protein, niacin and zinc.

Now, for a recipe.

Broccoli Salad with Dijon Dressing

Ingredients

Fresh broccoli: 200 gm
Salt to taste
Chopped red onion: 75 gm
Dijon mustard: 10 gm
Lemon juice: 1 5ml
Olive oil: 30 ml
Chopped parsley: 25 gm
Method: Trim broccoli of tough stems and leaves. Cut the remainder into bite-size pieces. Bring enough water to boil to cover the broccoli. Add salt to taste and broccoli. Let the broccoli cook for 3 to 5 minutes, until crisp-tender; drain. Put the drained broccoli in a salad bowl; sprinkle with chopped onion. Meanwhile, put mustard in a mixing bowl and add lemon juice, whisking rapidly. Add oil while whisking. Add salt to taste, then the parsley. Spoon the dressing over the broccoli. Serve the broccoli salad hot, lukewarm or cold.

BHOLANATH JHA

Chef de Partie
Taj Connemara