Greens with Horseradish–Crème Fraîche Dressing

By LRay

Bon Appetit, September 3013, page 126.

Ingredients

• 1 Tbsp. amaranth
• 3 Tbsp. crème fraîche
• 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)

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

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.