| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
November 19 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Mustard greens; stems and center |
|
|
; ribs cut out and |
|
|
; discarded and the |
|
|
; leaves cut |
|
|
; crosswise into |
|
|
; 1/2-inch-wide |
|
|
; strips |
| 3 |
tb |
Olive oil |
| 1 1/2 |
ts |
Mustard seeds |
| 1 |
sm |
Onion; chopped fine |
| 1 1/2 |
tb |
Balsamic vinegar |
| 2 |
sl |
Bacon; cooked until crisp |
|
|
; and crumbled |
INSTRUCTIONS
Wash the mustard greens, spin them dry, and put them in a large heatproof
bowl. In a skillet heat the oil with the mustard seeds, covered partially
to keep the seeds from popping out, over moderate heat for 2 to 4 minutes,
or until the popping subsides, add the onion, and cook the mixture,
stirring, until the onion is softened. Remove the skillet from the heat,
stir in the vinegar, and bring the mixture to a boil. Drizzle the dressing
immediately over the mustard greens and toss the salad. Add the bacon and
salt and pepper to taste and toss the salad well.
Serves 2.
Gourmet November 1992
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