This recipe melds the peppery-mustard-like flavor of Giant Red Mustard with a gingery aioli dressing. Top the salad with tuna or hard boiled eggs for a refreshing and flavorful lunch dish. Traditionally, aioli is a garlic mayonnaise. I’ve taken the liberty of making this dressing more Asian in flavor. You may be reminded of the ginger and wasabi combination that is eaten with Sushi.
4 Tbsp sesame oil
1 Tbsp fresh grated ginger
5 cloves of garlic, finely diced
2 Tbsp brown rice vinegar
1 Tbsp lime juice
2 tsp honey
Freshly ground pepper to taste
1/2 cup of organic mayonnaise
Place the oil in a small skillet or saucepan and place over medium heat until the oil is hot. Turn down to medium low and add the ginger and the garlic. Saute until the flavors absorb, about 3 or 4 minutes, stirring constantly. Remove from the heat and add the vinegar, lime juice, honey and pepper. Stir until blended. Allow to cool.
Put the mayonnaise into a small bowl. Add the cooked mixture and stir until smooth. Set aside.
2 cups of Giant Red Mustard leaves, de-ribbed and thinly sliced
1 can of tuna or 2 hard boiled eggs
1/2 cup scallions or red onion, finely chopped
1/4 cup chives, finely chopped
Divide the thinly sliced mustard leaves mounding half on each of two salad plates.
If using tuna, drain the tuna and place it into a small bowl. Mix the chives and half of the aioli into the tuna. Place half the tuna mixture onto the center of the mustard leaves on each salad plate. Drizzle the remaining aioli around the edges. Top the salad with the finely chopped scallions or red onion.
If using hard boiled eggs, slice an egg and arrange the slices around the edges of the mustard leaves for each salad. Divide the chives and sprinkle half on each salad. Drizzle the aioli over the salad. There will be extra aioli since some is designated for the tuna in the above option. Top the salad with the finely chopped scallions or red onion.