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Epicurious
Bon Appétit

Greens with Horseradish-Crème Fraîche Dressing

By Ari Taymor

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

  1. 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.

TagsHorseradishHerbs & SpicesLeafy GreensVegetableSideLunchDinnerGluten FreeNut FreeVegetarianSauteBon Appétit
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