Last week we gave you a peek of shaved French Breakfast Radishes that are used in our signature Petite Mustard Greens Salad. Now we’re giving you the recipe from behind the swinging doors of our kitchen.
When creating this salad Sous Chef, Keith Potter, was inspired by the seasonality of mustard greens which are at their freshest during the Spring and Summer Months.
“I love the combination of fried lemon, which is a unique ingredient, toasted sunflower seeds, and the espelette pepper which adds some heat – all this really rings true of summer – it’s light, crisp and crunchy.” – Keith Potter, Sous Chef
Check out the recipe below and let us know how you enjoyed the salad!
Ingredients:
Baby Mustard Greens & Ruby Streak Mustard Greens (from Werp Farms)
Curly Kale
French Breakfast Radishes (from Werp Farms)
Jalapenos (pickled in-house at NoMI)
Toasted Sunflower Seeds
Barrel-Aged Sheep’s Milk Feta Cheese
NoMI’s House-Made Brown Butter Vinaigrette
Lemon
Wundra Flower
Espelette Pepper
Preparation:
Combine Baby Mustard Greens, Ruby Streak Mustard Greens, and Curly Kale
Thinly shave French Breakfast Radishes and add to mix
Adorn with lightly pickled Jalapenos, Toasted Sunflower Seeds, Feta Cheese
Dress with NoMI’s house-made Brown Butter Vinaigrette
For garnish, dredge sliced Lemon in Wundra flower (it has an anti-caking agent that will give the lemons a crisp, golden-brown coloring) and deep fry at 350°.
Sprinkle with a dash of Espelette Pepper for seasoning. Enjoy!
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