Greens with Horseradish Creme Fraiche Dressing

Preparation info

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By Katrina Meynink

Published 2014

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  • 1 tablespoon linseeds (flaxseeds), golden or brown
  • 1 tablespoon amaranth seeds
  • 3 tablespoons crème fraîche
  • 2 tablespoons freshly grated horseradish or 1 tablespoon prepared horseradish
  • 1 tablespoon Champagne vinegar or white wine vinegar
  • sea salt flakes and freshly ground black pepper, to season
  • 8 cups young bitter greens (such as watercress or miner’s lettuce)
  • radish flowers or sprouts (optional)


Toast linseeds in a large, dry frying pan over medium heat, tossing often, for about 2 minutes until fragrant. Transfer to a small bowl. Toast the amaranth seeds in the same pan for about 2 minutes until fragrant. Combine with the linseeds and set aside to cool.

Put the crème fraîche, horseradish and vinegar in a large bowl and whisk to combine. Thin with a little water, if needed, and season with salt and pepper. Add the greens and radish flowers, if using, and toss to coat. Serve sprinkled with the linseeds and amaranth seeds.