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    THE NIBBLE’s Gourmet News & Views

     Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
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TIP OF THE DAY: Spicy Salad Recipe, The Natural Way

November 15, 2011 at 6:54 am · Filed under Oil/Vinegar/Dressing, Recipes, Tip Of The Day, Vegetables/Salads/Herbs

When most people search for “spicy salad,” they’re looking for something to which chile heat has been added—like Thai beef salad or spicy cucumber salad.

Building on yesterday’s tip, mustard greens, you can create a spicy salad with no “outside heat” whatsoever.

Just use the spiciest salad ingredients: arugula, mustard greens, radishes and red onions. Even with a plain or a lime vinaigrette* dressing, your salad will be spicy.

You can spice it up even more with:

  • A Colman’s mustard vinaigrette (recipe below)
  • Sliced or diced fresh jalapeños (or other chiles—remove the white ribs and seeds unless you like super-hot food)
  • Crushed (dried) jalapeño (you can buy it online if you can’t find it locally)
    		•   

    A spicy salad: no chiles required! Photo
    courtesy the Fat Radish restaurant | NYC.

     
    Round out the hot flavors with some fresh parsley and “cool” cucumber slices or matchsticks.

    If you’ve got family members who don’t like salad but love their heat, see if this changes their tune.

    The bright red radishes and emerald green leaves also make for a nice holiday-themed side dish.

    SPICY VINAIGRETTE DRESSING RECIPE

    Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon wine vinegar
  • 1/8 teaspoon Colman’s dry mustard
  • Sea salt and fresh-ground black pepper to taste

    •  
    Preparation

    1. Whisk together vinegar and mustard. Add oil.
    2. Whisk until fully combined. Taste and add salt and pepper.
    3. Allow flavors to blend for 15 minutes or longer. Whisk again before serving.
    4. Pour over salad, toss and serve.

    Find more of our favorite salad recipes.

    *Substitute fresh-squeezed lime juice for the vinegar in a 1:3 proportion with olive oil. Add salt and pepper to taste. Or, split the acid 50% lime juice, 50% wine vinegar, and zest the lime into the emulsion (best to zest before you squeeze the juice).

      





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