Fall salad with tangy mustard dressing
Issue 49: A seasonal salad featuring a dressing from Andy Baraghani's new cookbook.
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One of my favorite things about Andy Baraghani’s new cookbook, The Cook You Want To Be, is the “ Mighty Little Recipes” section. There, he gives cooks an arsenal of acidic, crunchy, green, hot(or not), and creamy sauces that can be used on a variety of things, and they also show up throughout recipes in the book.
It’s the section in the book that I come back to most, using the Creamy Nuoc Cham on multiple Vietanamese-inspired dinners or the Tahini Ranch on a summer salads. I did try to make his aioli recipe and failed miserably, but that’s a me problem.
In speaking with Andy for our interview, I asked him about the “mighty” section and he gave me permission to reprint my newest obsession from the section: Tangy Mustard Dressing. In his words, the dressing is “Frenchy, overly mustardy, and garlicky,” which is exactly how I like my dressings. I made this dressing to go with a simple fall salad, but he suggests you serve it with boiled potatoes or over slow-roasted salmon. It also shows up in his Parmesan-Kale Chip Salad later in the book.
