Skip to main content
LoginSign Up
Avocado Salad with Pickled Mustard Seeds and Marjoram Vinaigrette

Avocado Salad with Pickled Mustard Seeds and Marjoram Vinaigrette

  • Makes
    6 servings
  • Cook Time
    1 hour
  • Rating

We discovered this at Stephen Oxaal’s Branch Line restaurant in Watertown, Massachusetts, where pickled mustard seeds take an avocado salad from simple to stunning. The pickling process takes just a few minutes and the result adds a tang and crunch that balance the lushness of the other ingredients. Conventional vinaigrettes —blends of fat and acid — tended to slide off the avocados. Instead, we eliminated the lemon juice from the dressing and drizzled it directly over the avocado slices, where it mingled with the dressing. We liked ricotta salata best, but Parmesan was a fine substitute.

Tip

Marjoram was a standout in this recipe, but oregano would work in a pinch.

Ingredients
  • ¼

    cup yellow mustard seeds

  • ½

    cup cider vinegar

  • ¼

    cup white sugar

  • ¼

    cup water

  • 1½

    teaspoons black peppercorns

  • ½

    teaspoon coriander seeds

  • 3

    allspice berries

  • 1

    bay leaf

  • ⅛

    teaspoon red pepper flakes

  • For the dressing
  • 2

    tablespoons pickled mustard seeds and brine

  • 1

    tablespoon minced shallot

  • 2

    teaspoons whole-grain mustard

  • 1

    teaspoon honey

  • ¼

    teaspoon kosher salt

  • ¼

    cup chopped fresh marjoram

  • 3

    tablespoons canola oil

  • 3

    tablespoons extra-virgin olive oil

  • To Finish
  • 3

    firm but ripe avocados

  • Kosher salt

  • 6

    teaspoons lemon juice

  • Thinly sliced ricotta salata cheese

  • Fresh marjoram leaves

Step 1

To make the pickled mustard seeds, in a small saucepan over high heat, combine the mustard seeds and enough water to cover them by 2 inches.

Bring to a boil, then reduce the heat to medium-low and simmer until the seeds are tender, about 8 minutes. Strain the seeds through a mesh strainer and transfer to a bowl. Wipe out and reserve the pan.

Step 2

To the pan, add the vinegar, sugar, water, peppercorns, coriander, allspice, bay leaf and pepper flakes, then place over high heat. Bring to a boil, then reduce the heat to medium-low and simmer until the spices are fragrant and the sugar has dissolved, 3 to 5 minutes.

Strain the hot brine over the mustard seeds, discarding the solids, and let the mixture cool to room temperature. Use immediately or cover and refrigerate for up to 4 weeks.

Step 3

To make the dressing, in a small bowl mix together 2 tablespoons of the pickled mustard seeds and brine, the shallot, mustard, honey, salt and pepper. Let sit for 10 minutes.

Add the marjoram and both oils and whisk until emulsified.

Step 4

To assemble and serve, slice the avocados in half lengthwise, remove the pits, then peel the halves out of their skins. Place the avocado halves cut side down. Starting at the larger end of each half, cut each into 6 lengthwise slices, leaving the top 1 inch of the avocado intact.

Arrange the avocado halves on a serving platter or individual plates, cut side down, and gently press to fan the slices.

Sprinkle a pinch of salt and 1 teaspoon of lemon juice over each half. Spoon the dressing over the avocados and garnish with ricotta salata and marjoram leaves.

Featured in