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Hearty Salad with Gorgeous Mustard Greens

spring salad with walnuts

I have seen really pretty mustard greens, tinged with purple and green with curled edges. More than just good looking, these greens are sturdy and hold up well when cooked, and have a nice, sharp flavor and crunch when raw. Paired with the rich, creamy flavors of the egg and salmon, they make a perfect combination.

  • Duration
  • Prep Time
  • 4Servings


Toasted Walnut Horseradish Mayo:

  • 1 egg
  • Juice of one lemon
  • 1 teaspoon of salt
  • 1 cup of toasted walnut oil
  • 1 tablespoon freshly grated horseradish


  • 1 tablespoon freshly grated horseradish
  • 1 large bunch mustard greens (remember to wash well as they can be very buggy)
  • Small handful chopped fresh dill and/or parsley
  • 3 hard-boiled eggs
  • Freshly-cooked or canned wild salmon, crumbled (optional)
  • 1/4 red onion, soaked in red wine vinegar or lemon juice for 15 minutes or overnight
  • Cucumber sliced into half-moons or cubes (optional)



1.  Add the egg and lemon juice to the food processor bowl or standing mixer, or even just a bowl. Begin mixing or beating, and then very slowly trickle the oil into the egg mixture. If you’re doing this by hand, have someone trickle and pour the oil for you so you don’t go mad. Other than having a lot of patience, making your own mayonnaise is super easy.
Most recipes call for some sort of mustard, but combining this mayo with the mustard greens and the horseradish deems any extra mustard unnecessary. Once all the oil is combined add the horseradish.

2 Transfer it to a container; it lasts one week in the refridgerator. Aromatic and tasty, the store-bought version doesn't even come close in comparison.


1. Add the mustard greens to a large mixing bowl. Squeeze another lemon right over the greens and add a few tablespoons of the mayo and the dill. 

2. Massage the dressing into the greens using your hands or toss with salad servers. Transfer the greens to a nice, large serving bowl and top with everything else.