MENDOCINO MUSTARD
PUT
THE
BEST
ON
YOUR
WURST
Salads
THIS RECIPE WON A SECOND PLACE PRIZE
FOR ROXANNE CHAN.
4 cups cooked medium grain white rice, at room temperature
1/4 cup finely diced carrot
1/4 cup finely diced cucumber
1/4 cup finely diced red radishes
1/4 cup finely diced water chestnuts
1 cup blanched bean sprouts
1 cup shredded spinach leaves
1 green onion, minced
Dressing:
1/4 cup sour cream
3 Tbsp. Mendocino Mustard Hot and Sweet
2 Tbsp. seasoned rice vinegar
1 tsp. soy sauce
1 tsp. sesame seed oil (not the toasted variety)
1 clove garlic, crushed
1 tsp. minced ginger root
garnish - black sesame seeds or toasted sesame seeds
Combine the ingredients for the salad in a large bowl. Mix
together the ingredients for the dressing in a small bowl and
gently toss with the salad to evenly coat. Garnish each serving
with sesame seeds.
Serves 4
Calamari and Pear Salad
This is a quick and tasty main-dish salad that is light on calories (about 300 calories per serving, with dressing)
Dressing:
¼ cup mayonnaise
3/4 cup thick buttermilk (Bulgarian-culture type is best)
1 Tbsp. Mendocino Mustard Hot & Sweet
salt and freshly ground pepper to taste
8 oz. (dry weight) fusilli (curly pasta), cooked and drained
2 fresh Bartlett pears, sliced
½ cup each, red and green bell pepper, chopped
2 green onions, chopped
¼ lb. squid, cleaned, sliced and poached for 1 minute
lettuce leaves
Mix the dressing ingredients well, seasoning generously with fresh pepper. Add remaining ingredients, except lettuce, and toss well. Arrange the salad on a bed of lettuce.
Serves 2
Sweet Potato Salad With Seeds & Suds Vinaigrette
2½ lbs. sweet potatoes (2 large; NOT orange-fleshed yams)
1½ Tbsp. Mendocino Mustard Seeds & Suds
2 Tbsp. apple cider vinegar
¼ tsp. plus a pinch salt
4 scallions, thinly sliced, white part only
Peel potatoes and halve lengthwise. Cut into 3/4 inch to 1 inch pieces. Steam potatoes in a steamer over boiling water in a large pot, covered, until just tender, 10 to 12 minutes. While potates steam, whisk together mustard, vinegar and salt in a large bowl, then add oil in a slow stream, whisking until emulsified. Add hot potatoes to dressing and gently toss to combine well. Cool salad to room temperature, about 15 minutes. Add scallions and toss gently.
Note: This salad is best made at least 2 hours ahead, but be sure to add the scallions just before serving.
Citrus, Celery and Fennel Salad
1 Tbsp. cider vinegar
½ tsp. Mendocino Mustard Seeds & Suds
¼ tsp. salt
¼ tsp. black pepper
¼ cup olive oil
3 navel oranges
2 pink grapefruit
2 medium fennel bulbs, stalks cut off and discarded
3 celery ribs
Whisk together vinegar, mustard, salt and pepper in a large bowl. Add oil in a slow stream, whisking, until combined.
Cut peel, including all white pith, from oranges and grapefruit with a paring knife. Working over a bowl, cut segments free from membranes. Squeeze juice from membranes into a small bowl, then whisk 3 Tbsp. juice into vinaigrette. Drain citrus segments, then add them to vinaigrette.
Cut celery ribs diagonally into 1/8 inch thick slices.
Quarter fennel bulbs lengthwise, then cut lengthwise into very thin slices (1/16 to 1/8 inch thick). Add to fruit along with celery and toss gently to combine.
Serves 6
Mendocino Mustard Three-Bean Salad
juice of 2 limes
1½ Tbsp. finely chopped fresh tarragon leaves
1½ Tbsp. finely chopped fresh chives
1 tsp. honey
2 tsp. Mendocino Mustard Hot & Sweet
¼ tsp. salt
¼ lb. thin green beans, trimmed and cut into thirds
1 cup canned kidney beans, drained and rinsed
1 cup canned cannellini beans, drained and rinsed
freshly ground pepper
In a small bowl, whisk together lime juice, tarragon, chives, honey, mustard and salt. Set aside.
Prepare an ice bath and set it aside. Bring a medium pot of water to boil. Add green beans and simmer until bright green but still crisp, about 2 minutes. Drain beans, then plunge them into ice bath and let them cool completely. Drain in colander and pat dry.
In a large bowl, combine green beans, kidney beans and cannellini beans. Add dressing and toss to coat. Season with pepper and serve.
Serves 4
Asparagus, Endive and Orange Salad with Raspberry Mustard Vinaigrette
1½ lbs. fresh asparagus
boiling water
2 navel oranges, peeled
1 Tbsp. raspberry vinegar
¼ cup orange juice
1 tsp. Mendocino Mustard Hot & Sweet
1 Tbsp. olive oil
1 Tbsp. chopped chives
salt and freshly ground black pepper, to taste
Break off tough ends of asparagus and discard. Cut asparagus on an angle into 1½-inch pieces. In a large pot of boiling water, blanch asparagus 2-3 minutes. Drain and rinse under cold water. Transfer to bowl. Separate oranges into sections; cut each section in half. Add oranges and endive to asparagus. In a measuring cup, whisk together vinegar, orange juice, mustard and olive oil. Stir in chives. Season with salt and pepper, to taste. Pour dressing over vegetables and toss until coated.
Serves 4
Warm Roasted-Potato Salad with Artichokes
2 lbs. thin-skinned potatoes (1½" diameter), cut in ½" chunks
1 Tbsp. olive oil
3/4 tsp. salt
1 package (8 oz.) frozen artichoke hearts, thawed
½ cup water
1 Tbsp. lemon juice
2 Tbsp. sherry vinegar or red wine vinegar
4 Tbsp. Mendocino Mustard Hot & Sweet
2 cups bite-sized pieces of rinsed and crisped frisee' (about 4
oz.) or salad mix
1 Tbsp. drained capers
1 Tbsp. chopped fresh tarragon
freshly ground pepper to taste
1. In a 12" x 15" baking pan, mix potatoes with ½ tsp. olive oil and ½ tsp. salt. Bake in 400 degree F. oven, stirring occasionally, until potatoes are browned and tender when pierced, about 25 to 30 minutes.
2. In a 10" to 12" frying pan over medium-high heat, bring ½ cup water and the lemon juice to a boil. Add artichokes and ¼ tsp. salt; reduce heat and simmer, covered, for 3 to 4 minutes, until artichokes are tender when pierced. Uncover and boil, stirring often, until most of the liquid has evaporated.
3. In a large bowl, mix remaining 2½ tsp. olive oil, vinegar, and mustard. Add the artichokes (with any juices), frisee', capers and tarragon. Mix gently to coat. Season to taste with salt and pepper. Serve warm.
Serves 4-6
Mendocino Lo-Cal Potato Salad
3 Tbsp. white or red wine vinegar
3 Tbsp. vegetable oil
½ cup Mendocino Mustard Seeds & Suds
2 cups cooked potatoes, cubed, still hot
½ cup diced celery
½ cup chopped red onion
½ each red & green pepper, chopped
¼ tsp. dry dill weed
Place potatoes in a large bowl. Whisk together the vinegar, oil and mustard and pour over the potatoes. Mix gently. Cover and refrigerate for 2 hours. Add remaining ingredients. Toss gently.
Serves 6
OUR RECIPES
Appetizers
Main Dishes
Side Dishes
Soups & Sandwiches
Salads
Sauces, Dressings & Dips
Breads & Desserts
Etcetera
OUR CATALOGUE
3 jar carton
case of 12 jars
3 jar carton
case of 12 jars
4 jar carton: 2 of each
case of 12 jar: 6 of each
sample size: 1 jar of each
gift basket
gift crate
"Try Me - I'm Hot & Sweet"
"Put the Best on your Wurst"