The House Salad
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Yields: 4
Instructions
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.
Ingredients
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large head butter or bibb lettuce Notes: 1
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small jicama Notes: 1, roughly 1/2 cup, peeled and cut into 1/4-inch matchsticks
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Pomegranate seeds Notes: 1/3 cup
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large shavings Asiago or Parmesan cheese Notes: 1 cup
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crème fraîche Notes: 2 1/2 tablespoons
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extra-virgin olive oil Notes: 2 tablespoons
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honey Notes: 1 teaspoon
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scallion Notes: 1, white part only, finely chopped
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apple cider vinegar Notes: 2 tablespoons
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sea salt Notes: 1/2 teaspoon
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fresh ground pepper Notes: 1/2 teaspoon