Thinly sliced endives, fennel, celery root, and apples bring serious crunch to this Winter White Salad with Creme-Fraiche Vinaigrette for a crowd. The vegetables are tossed in a rich, tangy creme fraiche dressing and finished with pomegranate seeds and fennel fronds.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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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