Our volunteer Olivia Maki shares her version of a perfect winter salad
This salad is a beautiful celebration of flavors: bitter from the chicories, spicy from the watercress, creamy from the crème fraîche, sweet from the apple and nutty from the almonds. This recipe serves 4 as a starter or 2 as a meal.
Chicory Salad with Crème Fraîche
2 cups chicories (like endive and radicchio), torn into small pieces
1 cup watercress
1 apple, julienned
2 carrots, cut into strips
Leaves from 4 mint sprigs, picked and roughly torn into smaller pieces
1/4 cup toasted almonds, chopped or smashed
1 teaspoon sweet white wine vinegar
1 teaspoon olive oil
4 teaspoons crème fraîche
1/2 teaspoon kosher salt, or to taste
Ground black pepper, to taste
In a large bowl, clean and toss all the dry ingredients together, except almonds, and set aside. In a small bowl, make the dressing by whipping together the ingredients with a fork. Toss salad in the dressing right before serving and sprinkle with toasted almonds. Enjoy!
Photo and Recipe by Olivia Maki, The Coast Kitchen