Winter White Salad with Pink Peppercorn Vinaigrette
Dec 19, 2017, Updated Nov 16, 2024
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.
Winter White!
I had so much fun at the market looking to actualize my “Winter-White” theme for this salad.
Choose what you can find at the market. I was thrilled to find some gorgeous and tasty Black Radishes and Chioggia Beets (a little pop of color definitely compliments the white color palette.)
For those of you looking to eliminate “white foods” from your diet, you’re thinking white flour and sugar and regular pasta perhaps.
White vegetables that are plentiful during the winter months, and can be added to in stews, sautés, soups, roasts – and fabulous salads!
A restaurant quality salad which is easy and fun to prepare.
I chose Fennel, Celery Root. Black Radish, Ciaoggia Beets, Endive, Mushrooms, Scallion and Pear
Shave the veggies very thinly using mandoline – or a super sharp chef’s knife or serrated one – I cut the mushrooms by hand.
Adding cheese will make the salad heartier, and dotting with nuts adds another layer of crunchy-sweet goodness.
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.
Enjoy,
Karen
Winter White Salad with Pink Peppercorn Vinaigrette
Ingredients
- 1 recipe Pink Peppercorn Vinigrette
- 2 medium endive, (whole leaves)
- 1/4 medium jicama, peeled
- 1/2 small fennel bulb
- 1/2 medium black radish
- 1 medium chioggia beet, (red and white striped)
- 3 large white button mushrooms
- 1/4 cup scallions, use large white bulb
- 1/2 medium ripe pear
- 12 thin shavings Manchego Cheese
- 4 tablespoons pine nuts, toasted optional
Instructions
- Make the Pink Peppercorn Vinaigrette.
Overview:
- 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.
Salad:
- 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.
To Serve:
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
