White Salad
Since so many of you loved my last salad post I decided to share another one which has been a huge hit for me over the years at many Spring/Summer events. It was served yesterday at my family’s Easter dinner as a first course. Inspired by a dish I had in a now defunct Ogunquit eatery over ten years ago, this salad is a crisp, healthy, different addition to any menu! Delicious! Enjoy!
White Salad
2 whole endive, chopped
1 bunch napa cabbage, chopped
1 large fennel bulb, sliced very thin with a mandoline
3-4 stalks celery, sliced very thin with a mandoline
1 medium sized daikon radish, sliced very thin with a mandoline
Parmesan cheese, shaved
Dressing
1/2 cup extra virgin olive oil
1/3 cup champagne vinegar
squirt of fresh lemon juice
pinch of herbes de provence
1 tbs. dijon mustard
1 tbs. nutritional yeast
salt and pepper
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