Winter White Salad with Pink Peppercorn Vinaigrette
A beautiful, crispy and crunchy salad with Winter-White Vegetables. Chioggia Beets add a touch of crimson color, as does the rind of the Pears and Black Radish.
A restaurant quality salad which is easy and fun to prepare.
Make the Pink Peppercorn Vinaigrette.
Cut some veggies with a knife, firmer veggies with a mandoline.Decoratively add them to your serving platter, or individual bowls.Top with shavings of cheese, nuts and vinaigrette.Use all or some of these vegetables.
Wash and dry all vegetables.
Have a large tray or plate ready to add your cut vegetables into separate piles.
Leave small endive leaves whole, slice the larger ones into bit sized pieces. Add to plate.
Peel and slice the celery root and jicama thinly using a mandoline. Add these to a bowl to hold with a tablespoon of the vinaigrette (will flavor and stop discoloring.)
Slice the fennel, black radish and chioggio beet thinly using the mandoline. Add to plate.
Clean the mushrooms from dirt with a damp paper towel. Slice thinly with a knife, add to plate.
Cut white scallion bulbs thinly, add to plate.
Remove core from the pear and slice thinly with a knife, add to plate.
Place the vegetables decoratively on a large platter or in 6 individual bowls.
Add a portion of shaved manchego cheese (room temperature tastes best) and pine nuts.
Drizzle with Pink Peppercorn Vinaigrette.
Top with some more ground pink peppercorns if desired, and the green fronds from the fennel bulb and serve.
Thinking “White” ~ there are so many other additions I can mention to use in a Winter-White Salad…
Consider: kohlrabi, cauliflower, white beans, white rice, orzo, feta, goat cheese, macadamia nuts and blanched almonds.
This recipe may not be reproduced without the consent of its author, Karen Sheer.