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Gallery Winter White Salad with Creme-Fraiche Vinaigrette Credit: Mikkel Vang Recipe Summary prep: 20 mins total: 20 mins Servings: 12
Ingredients Ingredient Checklist 1/2 cup creme fraiche 1 tablespoon plus 2 teaspoons white-wine vinegar 2 teaspoons Dijon mustard Pinch of sugar Kosher salt and freshly ground pepper 4 to 5 endives (1 pound), trimmed and very thinly sliced lengthwise (3 cups) 1 head fennel, bulb cored and very thinly sliced, fronds separated 1 small celery root (1 pound), peeled, quartered lengthwise, and very thinly sliced crosswise (2 1/2 cups) 2 Granny Smith apples (1 pound), cored, halved, and very thinly sliced lengthwise (2 cups) 1/2 cup pomegranate arils (optional)
Cook’s Notes This dressing can be made up to three days ahead and stored in an airtight container in the refrigerator. The vegetables can be sliced up to eight hours ahead and stored in a bowl in the refrigerator, covered with damp paper towels. The apples should be sliced just before serving.
Gallery Winter White Salad with Creme-Fraiche Vinaigrette Credit: Mikkel Vang
Recipe Summary prep: 20 mins total: 20 mins Servings: 12
Gallery
Winter White Salad with Creme-Fraiche Vinaigrette Credit: Mikkel Vang
Winter White Salad with Creme-Fraiche Vinaigrette
Credit: Mikkel Vang
Winter White Salad with Creme-Fraiche Vinaigrette
Recipe Summary prep: 20 mins total: 20 mins Servings: 12
Recipe Summary
prep: 20 mins total: 20 mins
Servings: 12
prep: 20 mins
total: 20 mins
prep:
20 mins
total:
Servings: 12
12
Ingredients
Ingredients
- 1/2 cup creme fraiche 1 tablespoon plus 2 teaspoons white-wine vinegar 2 teaspoons Dijon mustard Pinch of sugar Kosher salt and freshly ground pepper 4 to 5 endives (1 pound), trimmed and very thinly sliced lengthwise (3 cups) 1 head fennel, bulb cored and very thinly sliced, fronds separated 1 small celery root (1 pound), peeled, quartered lengthwise, and very thinly sliced crosswise (2 1/2 cups) 2 Granny Smith apples (1 pound), cored, halved, and very thinly sliced lengthwise (2 cups) 1/2 cup pomegranate arils (optional)
Directions
Whisk together creme fraiche, vinegar, mustard, and sugar; generously season with salt and pepper. In a large bowl, combine endives, sliced fennel, 1/4 cup fennel fronds, celery root, and apples; add half of dressing and toss. Arrange on a serving platter; season with salt and pepper. Top with remaining fennel fronds and pomegranate arils. Serve with remaining dressing.
Cook’s Notes This dressing can be made up to three days ahead and stored in an airtight container in the refrigerator. The vegetables can be sliced up to eight hours ahead and stored in a bowl in the refrigerator, covered with damp paper towels. The apples should be sliced just before serving.
Cook’s Notes
This dressing can be made up to three days ahead and stored in an airtight container in the refrigerator. The vegetables can be sliced up to eight hours ahead and stored in a bowl in the refrigerator, covered with damp paper towels. The apples should be sliced just before serving.
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All Reviews for Winter White Salad with Creme-Fraiche Vinaigrette
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All Reviews for Winter White Salad with Creme-Fraiche Vinaigrette
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
