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Greens with Horseradish-Creme Fraiche dressing

I don't tend to have flaxseeds or amaranth around, so I just leave them out. Use em' if you got em' I suppose :) Also, we just use whatever greens we have around (usually kale or collards), but the more bitter (radicchio, escarole, endive) or spicy (mesclun mix) the better.

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

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.


Recipe from Bon Appetit September 2013

This entry is related to the following products. Click on any of them for more information.
Greens: Chicory, Greens: Endive, Greens: Radicchio, Greens: Sorrel, Broccoli Raab, Horseradish, Mesclun Mix, Collard Greens, Arugula, Swiss Chard, Spinach, Kale,
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