When mustard greens appeared in my CSA box last week, I didn’t even have a chance to groan before my beloved farmer told me to just try them. My farmer knows me well — anything with the word ‘mustard’ in it is sure to send me packing.
However, I do believe in trying everything once, so I immediately ripped a leaf off and took a nibble. Turns out the course green has a pleasant taste with a touch of peppery-ness. Better yet, it doesn’t taste like mustard. At all. Color me a convert.
Immediately, I started planning this salad. Sweet-ish beet greens with the peppery mustard greens and a light but flavorful homemade vinaigrette. Add in a bit of salty feta, sweet raw beets and fresh tomatoes … oh yea. It was destined to be good. And guess what? It was.
When serving this, I did something that I normally don’t do: I didn’t reveal exactly what the salad was made of. Generally, I am a firm believer in disclosure so that everyone knows and willingly eats what’s on the table. But I knew the mention of mustard greens — something that I was hesitant about — would be a deterrent. So, I kept quiet until everyone — all seven of us — had eaten some. And guess what? I wasn’t the only one to enjoy it. So there.
Maybe sometimes it’s okay to be a little deceptive in the name of trying new things. What do you think?
Mustard Greens and Beet Greens Salad with Herb Vinaigrette
- 1 bunch mustard greens , washed, dried and torn into bite-size pieces
- 1 bunch beet greens , washed, dried and torn into bite-size pieces
- 1 medium beet , quartered and sliced (or 6-8 baby beets, quartered)
- 1/2 cup grape tomatoes , halved
- 1/2 cup crumbled feta
- 1/2 cup packed fresh parsley leaves
- 1/2 cup packed fresh basil leaves
- 1 tbsp fresh thyme leaves
- 1 4- inch segment fresh rosemary (remove the leaves and finely mince)
- 1/2 cup white wine vinegar
- 1 cup olive oil
- 1 clove garlic , crushed
- Salt and pepper , to taste
- In a large salad bowl, combine the mustard greens, beet greens, beets, tomatoes and feta. Toss. Add Herb Vinaigrette, to taste, and toss again.
- Serve immediately -- this is great with grilled chicken or shrimp.
To make the Herb Vinaigrette:
- Combine all ingredients in a food processor and process until well-combined.
- Store in an airtight container for up to one week.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.