Dijon mustard | Camellia Brand https://static.camelliabrand.com New Orleans' Finest Beans, Peas and Lentils since 1923. Tue, 20 Oct 2020 03:27:59 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://static.camelliabrand.com/static/wp-content/uploads/2018/06/cropped-CAM_Logo-32x32.png Dijon mustard | Camellia Brand https://static.camelliabrand.com 32 32 Warm Wild Green Salad with Pecan Dressing https://static.camelliabrand.com/recipes/warm-wild-green-salad-with-pecan-dressing/ https://static.camelliabrand.com/recipes/warm-wild-green-salad-with-pecan-dressing/#respond Tue, 03 Jan 2017 16:58:55 +0000 http://www.camelliabrand.com/?post_type=recipes&p=31795 Ingredients: , minced             Directions: Wash greens and remove any hard stems. Stack leaves on read more ...

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Ingredients:

  • 1 pound turnip greens (or a mix of mustard greens, collards and/or kale)
  • 1 clove garlic, minced
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans

Directions:

  1. Wash greens and remove any hard stems.
  2. Stack leaves on top of one another, roll tightly the long way, and slice the roll into 1/4-inch thick strips.  Transfer sliced greens to a large glass or metal bowl and set aside.
  3. Combine garlic, vinegar, Dijon, honey, oil and salt in a nonstick skillet.  Heat over high until mixture comes to a boil.  Rapidly boil for 15 seconds, add the pecans and boil 30 seconds more.
  4. Pour the dressing over the greens, place the skillet over the bowl, and allow it to sit for 1 minute to slightly wilt the greens.  Toss salad with tongs.
  5. Serve alongside Golden Sautéed Catfish and Crowder Peas and Okra.
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Ingredients:

  • 1 (1 pound) bag of Camellia Brand Cannellini, Great Northern, or Navy (Pea) Beans, cooked and drained
  • 3/4 cup mayonnaise
  • 1 cup grated Parmesan cheese
  • 2 tablespoons Dijon mustard
  • Juice of two lemons
  • 4 garlic cloves, finely minced
  • 1 teaspoon anchovy paste
  • 1 teaspoon sea or other coarse-grind salt
  • 1 teaspoon freshly ground black pepper
  • 1 bunch fresh parsley, chopped
  • 1 baguette, sliced and toasted, for serving

Directions:

  1. Cook and drain the beans, and allow to cool.
  2. In a large bowl, add mayonnaise, Dijon mustard, lemon juice, anchovy paste, Parmesan cheese, and garlic, mixing well.
  3. Fold in beans, salt, pepper, and chopped parsley — reserving a small amount of parsley for garnish.
  4. Mix ingredients well, but gently, to avoid breaking beans.
  5. Refrigerate for at least one hour, but overnight will produce an even richer flavor.
  6. Serve with slices of a toasted baguette or other hearty bread, and garnish with more chopped parsley.
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