White Salad

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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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