Flavor Trends, Strategies and Solutions for Menu Development

 

 

 

By Rob Corliss
March 15, 2023

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Operations looking to maximize their efforts with housemade dressings can look to mustard as a key flavor driver to pull everything together. Here, we dress up contemporary salads with mustard’s defining flavor, plus demonstrate how a mustard dressing’s bold applications make a memorable menu statement.

1

MUSTARD VINAIGRETTE

MODERN SALAD BUILD:

  • Roast Cabbage Salad: Char-roasted white cabbage wedges + lolla rossa + walnut honey mustard vinaigrette + grated ricotta salata

1 MUSTARD DRESSING, 3 MENU IDEAS:

  1. Spicy Potato Snackers: Roasted creamer potatoes + sun-dried tomato-stone ground mustard vinaigrette + crisped pork belly chunks
  2. Bronzed Pork Steaks: Pan-fried boneless pork steaks + sun-dried tomato-stone ground mustard vinaigrette + chayote slaw
  3. Brisket and Summer Beans: Smoked beef brisket slices + blanched green beans tossed in sun-dried tomato-stone ground mustard vinaigrette

2

CREAMY SPICY MUSTARD DRESSING

MODERN SALAD BUILD:

  • Spicy Japanese Caesar: Green and red baby romaine + karashi mustard Caesar dressing + shaved Asiago cheese + brown butter-sesame panko breadcrumbs crunch + katsu chicken slices

1 MUSTARD DRESSING, 3 MENU IDEAS:

  1. Louisiana Morning Toaster: Savory breakfast sausage-stuffed French toast + hard-boiled egg slices + pork jus + creamy Creole honey mustard dressing
  2. Down Home Supper: Thick-sliced slow-roasted beef tri-tip + warm sweet corn spoonbread + braised Swiss chard + creamy Creole honey mustard dressing
  3. Sunday Market Dog: Griddled all-beef hot dog + cherry tomato slices + creamy Creole honey mustard dressing + kale chip crisps + brioche bun

3

FRUITY MUSTARD DRESSING

MODERN SALAD BUILD:

  • Mango Baja Salad: Frisée + mango Dijon mustard dressing + yellow and red pear tomatoes + chicharrones + avocado + cilantro leaves + toasted pepitas

1 MUSTARD DRESSING, 3 MENU IDEAS:

  1. Tangerine Ham & Havarti Melt: Shaved black forest ham + Havarti + tangerine yellow mustard dressing + pretzel bun
  2. Forager Bowl: Creamed spinach + wild mushroom and chicken thigh sauté + tangerine yellow mustard dressing + frizzled sweet potatoes
  3. Sunshine Crunch Beef Skewer: Grilled skirt steak skewer + tangerine yellow mustard dressing + crushed Corn Nuts

 

 

 

About The Author

Rob Corliss

ROB CORLISS is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu.