Label
All
0
Clear all filters

Winter Greens, Sunchokes, Carrots, Fennel, and Radishes with Grainy-Mustard Vinaigrette

Rate this recipe

Preparation info
  • Serves

    6 to 8

    • Difficulty

      Easy

Appears in

By Diane Morgan

Published 2012

  • About

Inspired by a salad I ate at Grüner, an Alsatian restaurant in Portland, Oregon, owned by Chris Israel, I use raw Jerusalem artichokes and other winter roots to give this salad color and crunch. I simplified the garnish by buying roasted and salted pumpkin seeds for scattering on top, but Chris turns homemade soft pretzels into croutons and tosses them with the salad. That’s easy enough to do if you make your own, happen to live in a big city with soft pretzels sold on street corners, or wa

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


The licensor does not allow printing of this title