Greens with Horseradish-Crème Fraîche Dressing

Name: Greens with Horseradish-Crème Fraîche Dressing
Yield: Makes 6 servings
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)

By Ari Taymor

August 12, 2013

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.

Recipe information

Yield
Makes 6 servings

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)

Preparation

Step 1
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.
Step 2
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.
Step 3
DO AHEAD: Flaxseeds and amaranth can be toasted 5 days ahead. Store airtight at room temperature.

TagsHorseradish Herbs & Spices Leafy Greens Vegetable Side Lunch Dinner Gluten Free Nut Free Vegetarian Saute Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes