Spinach and radish salad with maple mustard viniagrette Print E-mail
Written by Claire Hopley, 2006   
The heat of mustard and the smoky base notes of maple in the vinaigrette dressing put the zing into this vibrant spring salad. For variety, you could add some sliced mushrooms or enhance the maple flavour with cooked smoked bacon cut in half-inch bits. For a main course, top with the Hot and Sweet Scallops. Dry mustard powder such as Colman’s is what gives this dressing its edge – ready-made Dijon just doesn’t do it. 

For the salad
approx 250g (1⁄2lb) baby spinach leaves
12 medium-sized radishes
2 hard-boiled eggs, chopped
2 tbsp snipped chives
 
For the dressing
40ml (11⁄2 fl oz) maple syrup
3⁄4 tsp dry mustard powder
1 tsp freshly grated lemon zest
2 tbsp fresh lemon juice
3 tbsp light-flavoured olive oil
salt to taste

Wash the spinach well and pick it over, discarding tough stalks and leaves. Dry it on paper towels. Wash and dry the radishes then slice them thinly. To make the dressing, put the maple syrup into a small bowl and stir in the mustard powder until you have a smooth mixture. Add the lemon zest, lemon juice, oil and a little salt. Whisk lightly then taste. Add more salt if necessary.  

Put the radish slices in the salad bowl with half the chives and turn in 1 tbsp of the dressing. Add the spinach and the remaining dressing and toss. Sprinkle with the chopped eggs and the remaining chives.

These are good with Spinach and Radish Salad (recipe below, left), and with a salad of red-leaf lettuce and oranges. Or serve them on toothpicks with drinks. Don’t overdo the cayenne.
 
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