Food & Cooking Recipes Salad Recipes Tender Lettuces with Pickled Currants Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email You can serve the pickled currants in their liquid as a relish alongside sliced meats, such as ham and roast chicken. Ingredients For the pickled currants: 2 cups currants (red, white, or a combination of both; about 1 pint total), stemmed if desired 1 cup champagne vinegar ¾ cup sugar 1 teaspoon whole coriander seeds 1 piece (¾ inch) peeled fresh ginger, thinly sliced 3 strips (about 1 inch long each) fresh orange zest For the dressing: ½ shallot, finely chopped 2 tablespoons reserved pickling liquid Coarse salt ½ teaspoon Dijon mustard 1 tablespoon plus 2 teaspoons extra-virgin olive oil For the salad: 6 cups mache (about 4 ounces) 2 cups mixed baby lettuces, such as mesclun (about 2 ounces) Coarse salt and freshly ground pepper 4 ounces duck pate or mousse 8 thin slices baguette Directions Make the pickled currants: Put currants into a nonreactive bowl; set aside. Stir 1 1/2 cups water, the vinegar, sugar, coriander seeds, ginger, and zest in a medium pan. Bring to a boil, stirring until sugar has dissolved. Reduce heat; simmer, stirring occasionally, 10 minutes. Let cool 10 minutes. Pour through a fine sieve over currants in bowl. Stir gently to submerge currants. Let stand at least 30 minutes. Make the dressing: Stir shallot, pickling liquid, and 1/4 teaspoon salt in a large bowl, and let stand 20 minutes. Stir in mustard. Gradually add oil, whisking constantly until emulsified. Set aside. Make the salad: Add greens to bowl with dressing, and toss gently. Season with salt and pepper. Divide the salad among 4 serving plates, and scatter about 2 tablespoons pickled currants on each plate. Spread pate on each slice of bread; serve 2 slices with each salad. Cook's Notes Pickled currants will keep refrigerated in an airtight container up to 2 weeks Rate it Print