Fresh arugula offers up a nutty flavor with a note of delicious sweetness before developing a salty/peppery/spicy taste. Mustard blooms, meanwhile, add a wasabi-like flavor to dishes, peppery with a touch of horseradish. Here are three plated dishes containing these ingredients.
Bar and Bar Snack: Braised Beef Croquettes with Mustard Bloom
Mustard blooms are a key indicator of savory food, a flavor sensation in demand with diners today. These blooms are great in salads, fried items, sauces, and entrees. They also dry well. Here, they top a delicious croquette with braised beef, gravy, and mustard.
Fine Dining: Lamb, Arugula, Mustard, and Stewed Fruits
Arugula and mustard blooms aromatically bring an element of surprise to the guests—with enticing aromas helping to build the anticipation of eating a dish and enhancing a diner’s overall satisfaction. This dish is also aesthetically pleasing.
Banquet/Country Club Dining: Snapper with Broccoli and Mustard Blooms
These savory flowers are an easy and abundant blossom to add to any dish, especially ones that contain ingredients from the brassica family. They pair up well with a range of fish dishes.
More About Arugula and Mustard Blooms
Leafy greens of mustard blooms are topped by tiny, bright yellow edible flowers and offer up a chewy, crunchy texture. Arugula leaves are tender yet crunchy with flavorful varieties including bowtie arugula, red ribbon arugula, and sylvetta arugula. Each adds unique layers of flavors to dishes and menus.
We hope you’ve enjoyed this installment of our “Plating Technique” series. Stay tuned for more.