By Chef Jo Ann Kim

September 2021

Serves 4-5

Ingredients

  • CULTURED MUSTARD SEEDS
  • 1/3 cup yellow mustard seed
  • 1/3 cup filtered water
  • 3 tbsp rice vinegar
  • 1/2 tsp probiotic powder
  • 1 1/2 tbsp raw honey
  • pinch rock salt
  • DRESSING
  • 1/2 lemon, juiced
  • 1/4 cup olive oil
  • salt and pepper to taste
  • SALAD
  • 6 romano beans, blanched and chopped
  • half a head of castelfranco, chopped
  • half a head of radicchio, chopped
  • 1/2 cup pickled cauliflower
  • 1/2 cup cherry tomatoes
  • 1/4 cup watermelon radish, sliced
  • 3 oz plant based ricotta
  • microgreens, edible flowers to garnish

Steps

  • Whisk together all mustard seed ingredients to culture.
    Pour into a clean glass jar, seal with lid and set in a cool
    place for 3-4 days.
  • Once mustard seeds are fermented, whisk in olive oil and lemon
    juice. Season to taste.
  • In a large serveware, assemble all salad ingredients together,
    adding ricotta last. Garnish with microgreens and flowers.
    Toss with cultured mustard seed dressing just before serving.
  • Enjoy!