Frilly Red Mustard is the second challenge in my trio of “red” greens. It’s a beautiful little guy. Red and frilly. It has a mild taste. Much milder than the green mustard you know so well.

In my intro blog Red Is The New Greens, I said I’d probably do a salad. Well I probably should have. Instincts are there for a reason. It’s often good to follow them.

I thought about using them raw, paired with some cold left over black-eyed peas and a bacon-vinaigrette. Or something even simpler crossed my mind. I could have tossed them with some avocado cubes and dressed it all with brown sugar and apple-cider vinegar. I have a recipe for a Warm Potato Salad with Wilted Garlicky Baby Green Spinach. One simple substitution and I’d have been home free.

But no, I wanted to show off. I wanted to impress you. In doing so I may have needlessly taken the life of a perfectly sweet little Frilly Red Mustard. Trampling over its delicate, nutty essence. Utterly destroying it’s whimsical form. It was never tough or bitter towards anyone. What right did I have?