Greens With Horseradish Crème Fraîche Dressing Recipes

GREENS WITH HORSERADISH-CRèME FRAîCHE DRESSING

Greens with Horseradish-Crème Fraîche Dressing image

Toasting grains and seeds is a simple move that adds texture and deep flavor to this green salad. The dressing will be milder if you use fresh horseradish, or sharp and a tad spicy if you use prepared.

Provided by Ari Taymor

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

4 teaspoons golden and/or brown flaxseeds
1 tablespoon amaranth
3 tablespoons crème fraîche
2 tablespoons freshly grated horseradish or
1 tablespoon prepared horseradish
1 tablespoon Champagne vinegar or white wine vinegar
Kosher salt, freshly ground pepper
Radish flowers or sprouts (optional)
8 cups young bitter greens (such as watercress or miner's lettuce)

Steps:

Toast flaxseeds in a large dry skillet over medium heat, tossing often, until fragrant, about 2 minutes; transfer to a small bowl. Toast amaranth in same skillet until fragrant, about 2 minutes; add to flaxseeds and let cool.
Whisk crème fraîche, horseradish, and vinegar in a large bowl. Thin with water, if needed; season with salt and pepper. Add greens and flowers, if using, and toss to coat. Serve topped with flaxseeds and amaranth.
DO AHEAD: Flaxseeds and amaranth can be toasted 5 days ahead. Store airtight at room temperature.

LITTLE GEM SALAD WITH HORSERADISH DRESSING

Little Gem Salad with Horseradish Dressing image

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 0

Ingredients

Steps:

Heat 1/2 cup vegetable oil in a small saucepan over medium-high heat. Add 2 tablespoons capers (patted dry) and fry until crisp, about 2 minutes. Remove with a spoon; drain on paper towels. Toss 1 minced small shallot with 2 teaspoons lemon juice in a large bowl; let sit 10 minutes, then whisk in 1/2 cup creme fraiche, 2 tablespoons horseradish (drained), 1 teaspoon each lemon zest, Dijon mustard and kosher salt and a few grinds of pepper. Add 4 small heads Little Gem lettuce and 2 heads red endive (leaves separated), 1 cup sugar snap peas (strings removed and sliced), 6 thinly sliced radishes and 1/3 cup chopped dill; toss. Top with the fried capers.

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