Creamy Salad of Enokitake, Apple, and Water Cress

Name: Creamy Salad of Enokitake, Apple, and Water Cress
Yield: Serves 4 to 6 as a first course
Ingredients: 1½ tablespoons snipped chives or thin-sliced scallion (green onion) tops; 1 bunch water cress; ¼ cup lime juice; 2 teaspoons sugar; ¾ cup sour half-and-half or sour cream; ½ teaspoon kosher salt; 7 to 8 ounces enoki mushrooms; 3 tablespoons fine-cut dill; ¾ cup halved, thin-sliced round red radishes; 2 smallish Granny Smith apples

Preparation info

Serves
4 to 6
as a first course

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

For a festive first course for a winter meal, these seemingly disparate elements join cheerfully in a crunchy Christmas tricolor salad. Enoki mushrooms are often sold prepacked in containers of various sizes, which is why a weight range is given below.

Ingredients

¼ cup lime juice
2 teaspoons sugar
½ teaspoon

Starter
Christmas
Gluten-free
Vegetarian
Winter

Method

Stir together lime juice, sugar, and salt. Blend in sour cream.
Trim off enoki base. Separate most stems (it is not necessary to pull them all apart) and halve crosswise. Halve and core apples (do not peel). Slice, then cut into matchsticks.
Season dressing. Toss half of it with the apples. Toss enoki and chives with about three-quarters of the remain