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Bon Appétit

Winter White Salad

4.0

(9)

White salad with seasonal winter ingredient including endive fennel and pear
Photo by Emma Fishman, Food Styling by Yekaterina Boystova, prop styling by Allie Wist

Winter months might not give us as much vibrant produce to look forward to (yes citrus, we see you), but cold-weather fruits and vegetables have their own hidden joys. Take advantage of the monochromatic monotony of winter and turn whatever is available into a chic and crunchy shaved winter salad. Even the creamy, tangy dressing fits the pale vibes—but without sacrificing flavor.

Recipe information

  • Yield

    4 servings

Ingredients

¾

lb. mixed winter white vegetables (such as cauliflower, fennel bulbs, daikon radishes, and/or turnips)

2

white endive, leaves separated

1

Asian pear or firm Bosc pear, halved lengthwise, cored, thinly sliced

3

oz. Piave cheese, shaved

1

Tbsp. extra-virgin olive oil

1

tsp. finely grated lemon zest

3

Tbsp. fresh lemon juice, divided

Flaky sea salt

Freshly ground black pepper

½

cup whole milk yogurt

¼

cup mayonnaise

1

garlic clove, finely grated

Kosher salt

Preparation

  1. Step 1

    Trim stems of vegetables. Cut out core of cauliflower (if using). Thinly slice vegetables crosswise about ¼" thick.

    Step 2

    Toss vegetables, endive, pear, and cheese in a large bowl. Add oil and 1 Tbsp. fresh lemon juice; season with sea salt and pepper. Using your hands, toss salad until well coated. Chill (uncovered is fine) while you prepare the dressing.

    Step 3

    Whisk yogurt, mayonnaise, garlic, lemon zest, and remaining 2 Tbsp. lemon juice in a small bowl; season with kosher salt.

    Step 4

    Arrange about one-quarter of salad on a large platter. Drizzle some dressing over, letting it fall into the nooks and crannies of the vegetables. Add another one-quarter of salad; drizzle with dressing in same manner. Repeat with remaining salad and dressing. Season with kosher salt and pepper.

    Step 5

    Do Ahead: Dressing can be made 1 day ahead. Cover and chill. Vegetables can be sliced 1 day ahead. Wrap in wet paper towels, place in a resealable bag, and chill.

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Reviews (9)

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  • I made this for an NYE dinner with steak au poivre and fondant potatoes and it was an excellent complement to a festive dinner. I halved the recipe, subbed blue cheese for the Piave, and used cauliflower as the winter white veg. The dressing is exceptional! It's great as-is for a more elevated dinner, but to make it weeknight-friendly in the future I'll likely simplify by making the dressing with a pile of mandolined cauliflower and sliced almonds or other things I more typically have on hand.

    • Laura

    • Philadelphia

    • 1/3/2021

  • This salad is very satisfying. The dressing is simple yet elegant and packs a nice punch. I have modified it before for my in-laws, who are barely accustomed to eating garlic at all, by adding some garlic powder. Worked great. I have made this salad 4 times now and its always great. Hail Molly.

    • josiesapp

    • WY

    • 5/11/2020

  • Such a unique recipe that feels refreshing and comforting at the same time. Would be beautiful at a dinner party too. Made just a few modifications here such as adding small white beans and replacing piave with blue cheese.

    • Anonymous

    • Brooklyn

    • 2/27/2020