Gai Lan Salad with Mustard and Pine Nuts

Name: Gai Lan Salad with Mustard and Pine Nuts
Total time: 15 min
Ingredients: 1 bunch (about 300g) Chinese broccoli (gai lan); 30g (¼ cup) pine nuts; 1 tablespoon Dijon or Chinese mustard; 2 tablespoons olive oil; ½ teaspoon, plus more for blanching water fine sea salt; few drops (optional) toasted sesame oil

Crisp Chinese broccoli tossed with golden pine nuts and a sharp mustard dressing. A bright, crunchy side that comes together in minutes.

15 min

Easy

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Gai Lan Salad with Mustard and Pine Nuts

Story

This simple dish lets the clean flavor of Chinese broccoli shine. A quick blanch preserves its vivid color and snappy texture, while toasted pine nuts add a buttery crunch. The mustard dressing brings just enough heat to wake up the palate without overwhelming the greens.

Ingredients

Chinese broccoli (gai lan) 1 bunch (about 300g)

pine nuts 30g (¼ cup)

Dijon or Chinese mustard 1 tablespoon

olive oil 2 tablespoons

fine sea salt ½ teaspoon, plus more for blanching water

toasted sesame oil few drops (optional)

Instructions

Blanch and shock the greens

Trim the tough stem ends from the gai lan. Slice stalks and leaves into bite-sized pieces. Bring a pot of salted water to a boil, add the greens, and cook for 30 seconds until they turn bright emerald. Immediately drain and plunge into ice water to stop the cooking. Once cold, drain thoroughly and pat dry with a clean towel.

Toast the pine nuts

Heat a small dry skillet over medium heat. Add the pine nuts and shake the pan frequently until they turn golden brown and smell nutty, about 2 to 3 minutes. Watch closely to prevent scorching. Transfer to a plate to cool.

Whisk the dressing

In a small bowl, combine the mustard with the olive oil. Whisk vigorously until the mixture thickens and emulsifies. Season with the sea salt.

Toss and serve

Place the dried gai lan in a serving bowl. Drizzle the mustard dressing over the top and toss gently to coat evenly. Scatter the toasted pine nuts over the salad. If desired, finish with a light drizzle of sesame oil for extra fragrance. Serve immediately while crisp, or chill for up to 15 minutes before serving.