THE HOUSE SALAD
Provided by Sara Forte
Categories Salad Fruit Leafy Green Appetizer Vegetarian Salad Dressing Fall Pomegranate Lettuce Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 12
Steps:
- To make the dressing, whisk together the crème fraîche, olive oil, and honey. Add the scallion, vinegar, salt, and pepper and whisk again. Taste and add salt and pepper to taste, or a touch more vinegar if you prefer your dressing on the acidic side.
- Gently pull the lettuce leaves from the head, making sure they are dry. Gently toss the leaves and jicama with the dressing. Assemble in a stack on each of 4 plates, starting with the largest leaves on the bottom to create a base. Garnish each salad with a quarter of the pomegranate seeds and the cheese shavings. Serve immediately.
CHEF JOHN'S CREME FRAICHE
Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you'll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time P2DT5m
Yield 32
Number Of Ingredients 2
Steps:
- Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.
Nutrition Facts : Calories 51.9 calories, Carbohydrate 0.5 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 7.1 mg, Sugar 0.1 g
SMOKED SALMON SALAD WITH CREME FRAICHE VINAIGRETTE
Steps:
- Combine the first 4 ingredients in a large salad bowl. Cover and refrigerate. For the vinaigrette, combine the next five ingredients in a small bowl and whisk together. Cover and refrigerate. Preheat a convection oven to 350 degrees. In a large skillet, heat the butter and 2 tbsp of the olive oil until very hot. Add the shallots, cubed pumpernickel bread and garlic clove. Saute very slowly, shaking often over medium heat for about 5 minutes. When shallots are translucent, discard the garlic and transfer pan to the oven. Cook for 6-7 more minutes until shallots are caramelized and croutons are golden and crispy. Let cool for 6-7 minutes. To serve, Toss the reserved salad mixture with remaining olive oil, croutons, shallots, smoked salmon, capers, goat cheese and sea salt. Drizzle the crème fraiche vinaigrette between the salad greens .Note: Do not mix vinaigrette thoroughly with the greens. Divide among 4 salad plates.
CREME FRAICHE
This is very much like sour cream yet it is softer and has a little more tang. Use it to garnish anything from pies to soup. Try whipping it with a little bit of sugar for tangy whipped cream!
Provided by NEONWILLIE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Yield 16
Number Of Ingredients 2
Steps:
- Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
- Cover and refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 103.4 calories, Carbohydrate 0.9 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.7 g, SaturatedFat 6.9 g, Sodium 13.3 mg, Sugar 0.1 g
CREME FRAICHE VINAIGRETTE
Make and share this Creme Fraiche Vinaigrette recipe from Food.com.
Provided by Dubainy
Categories Salad Dressings
Time 5m
Yield 2 quarter cup portions, 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix oil in to the creme fraiche.
- Blend in the lemon juice and vinegar.
- Add salt and pepper to taste.
WINTER WHITE SALAD WITH CREME-FRAICHE VINAIGRETTE
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.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 10
Steps:
- 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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