Winter White Salad With Creme Fraiche Vinaigrette Recipes

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.

Steps:

• In a two-cup glass measure, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly add the olive oil and continue whisking until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve.

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.

Steps:

• Whisk together mustard, vinegar, cream, salt, and white pepper in a large bowl until blended.
• Blanch cauliflower in a 2- to 3-quart saucepan of boiling salted water 30 seconds, then drain and transfer to a bowl of ice and cold water to stop cooking. Drain well again and add to dressing in bowl. Add endives, cabbage, and onion, tossing to coat. Season with salt and pepper.

Steps:

• In a blender (or screw-top jar), combine vinegar and mustard. Season with salt and pepper, and blend well to combine. Add oil, and blend until combined and thickened.
• Place frisee and chives in a large serving bowl; toss with vinaigrette, and serve.

Steps:

• Whisk together creme fraiche, lemon zest and juice, mustard, and 1 tablespoon water. Season with salt and pepper.

Steps:

• For the pears: Melt the butter in a deep, wide pot over medium heat. Add the prosecco and bring to a simmer. Add the pears and simmer until tender, about 15 minutes. Remove the pears from the liquid and let cool.
• For the pecans: Melt the butter in a large skillet over medium heat. Add the brown sugar and cook, stirring, until the sugar is dissolved. Add the pecans and stir to coat. Simmer the pecans in the sugar mixture, about 5 minutes. Remove from the heat and transfer to a piece of parchment paper and let cool. Chop the pecans and set aside.
• For the dressing: In a bowl, combine the oil, orange juice, vinegar and parsley. Season with salt and pepper and whisk together. Taste and adjust the seasoning if needed.
• For the salad: Heat a large skillet over medium heat. Add a swirl of olive oil and the pancetta. Cook, stirring occasionally, until the pancetta is crisp. Transfer the pancetta to paper towel-lined plate to drain the fat.
• Tear the frisee into bite-size pieces into a large bowl and add the celery leaves and fennel. Add the pears. Pour in enough dressing just to coat and toss to combine. Taste and add more dressing if desired.
• Divide the salad among plates and garnish with a few pieces of pancetta and chopped pecans. Using a vegetable peeler, shave a few pieces of Parmesan over each salad.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

Steps:

• Mix oil in to the creme fraiche.
• Blend in the lemon juice and vinegar.
• Add salt and pepper to taste.