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Greens with Horseradish–Crème Fraîche Dressing

Greens with Horseradish–Crème Fraîche Dressing

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Toasting grains and seeds is a simple move that adds texture and deep flavor to this green salad. The dressing will be milder if you use fresh horseradish, or sharp and a tad spicy if you use prepared.


  • 2 Tbsp. freshly grated horseradish or 1 Tbsp. prepared horseradish
  • 1 Tbsp. Champagne vinegar or white wine vinegar
  • Kosher salt and freshly ground black pepper
  • 8 cups young bitter greens (such as watercress or miner’s lettuce)
  • 4 tsp. golden and/or brown flaxseeds
  • Radish flowers or sprouts (optional)

Recipe Preparation

  • Toast flaxseeds in a large dry skillet over medium heat, tossing often, until fragrant, about 2 minutes; transfer to a small bowl. Toast amaranth in same skillet until fragrant, about 2 minutes; add to flaxseeds and let cool.

  • Whisk crème fraîche, horseradish, and vinegar in a large bowl. Thin with water, if needed; season with salt and pepper. Add greens and flowers, if using, and toss to coat. Serve topped with flaxseeds and amaranth.

  • DO AHEAD: Flaxseeds and amaranth can be toasted 5 days ahead. Store airtight at room temperature.

,Photos by Michael Graydon and Nikole Herriott

Nutritional Content

Calories (kcal) 45 Fat (g) 2 Saturated Fat (g) 1 Cholesterol (mg) 5 Carbohydrates (g) 4 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 2 Sodium (mg) 105Reviews Sectioni loved this. i happened to have amaranth, flax, creme fraiche and horseradish on hand so was happy to use it up. nice crunch and easy on the eyes.brushjlsolon, ohio09/19/18


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