Crisp Winter Salad with Maple Gorgonzola Dressing
2 cups thinly sliced romaine lettuce
2 cups julienned savoy cabbage
1 cup julienned celery (1 inch long)
1 cup peeled, julienned jicama (1 inch long)
1 cup julienned radishes (about 1 small bag or 10 radishes)
1 cup julienned apple (about 2 apples, red and green)
½ cup peeled, julienned broccoli stems (1 inch long)
1 cup sour cream, low-fat or non-fat
½ cup olive oil
2 tablespoons cider vinegar
2 teaspoons Dijon mustard
2 tablespoons maple syrup, grade B preferred
1 teaspoon kosher salt
1 teaspoon freshly ground white pepper
8 ounces gorgonzola cheese, crumbled and partially chunky
1 cup toasted chopped walnuts, optional
In a large bowl, toss the salad ingredients.
In a medium bowl, whisk the sour cream, oil, vinegar, mustard, maple syrup, salt, and pepper until smooth. Add the cheese and mix with a fork to combine without mashing the cheese. There should be visible chunks in the dressing.
Add the walnuts to the salad, then add the dressing and toss to combine. Serve.
Most folks think of winter as a rather boring time for vegetables and salads. Not on my watch! I love serving and eating crunchy winter salads and slaws. The sweet, creamy, and assertive dressing binds this salad together.
Friday, January 17, 2014 - 2:10pm