Best Winter White Salad With Endive And Pomegranate Recipes

Winter White Salad image

Provided by Martha Stewart

Number Of Ingredients 10

1 small head frisee or escarole
2 large heads Belgian endive
1 bulb fennel
1 leek, split lengthwise and thoroughly washed
1 stalk celery
1/2 cup whole hazelnuts
2 tablespoons white-wine vinegar
1/2 teaspoon Dijon mustard
Salt and freshly ground pepper
6 tablespoons hazelnut oil

Steps:

Tear frisee into medium pieces. Separate endive leaves. Quarter fennel bulb and slice as thinly as possible, using a mandoline or vegetable slicer. Slice one half of leek thinly crosswise, reserving other half for another use. Peel celery and slice paper thin on the diagonal. Refrigerate vegetables in covered bowls until ready to use.
Toast hazelnuts at 350 degrees until skins blister and they give off a nutty aroma. Wrap in a clean kitchen towel and, when cool enough to handle, rub off skins. Set aside to cool completely.
Whisk together vinegar, mustard, and salt and pepper to taste. Slowly add the oil.
Toss each vegetable separately with a little dressing, and arrange on cold plates. Crush hazelnuts lightly with the back of a knife and sprinkle over each salad. Serve immediately.

Winter White Salad image

Yield Makes 4 to 6 first-course servings

Number Of Ingredients 9

1 tablespoon whole-grain or coarse-grain mustard
2 tablespoons white-wine vinegar
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 medium head cauliflower (3/4 pound), stems discarded and florets cut lengthwise into 1/4-inch slices (3 cups)
2 Belgian endives, leaves separated and cut diagonally into 1/2-inch pieces
1 small head Napa cabbage (1/2 pound), greenish outer leaves discarded and pale inner leaves cut crosswise into 1-inch pieces (5 cups loosely packed)
1 small onion, finely chopped and soaked in cold water 10 minutes, then drained

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.