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Potatoes, Corn and Avocado with Horseradish Dressing
© Jonny Valiant

Potatoes, Corn and Avocado with Horseradish Dressing

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At Noma restaurant in Copenhagen, Garrett Weber-Gale tried a horseradish “snow,” and the flavor stuck with him. Here, he blends fresh horseradish with rice milk and lemon juice to make a creamy, dairy-free dressing for very simply cooked vegetables.

  1. 1 cup plain rice milk
  2. 2 tablespoons finely grated fresh horseradish, plus more for garnish
  3. 1 tablespoon cornstarch dissolved in 2 tablespoons of water
  4. 1/2 teaspoon finely grated lemon zest
  5. 2 teaspoons fresh lemon juice
  6. Salt
  7. Freshly ground pepper
  8. 2 ears of corn—shucked, kernels cut from the cob (about 2 cups)
  9. 1 1/2 pounds fingerling potatoes
  10. 1 fennel bulb—halved, cored and very thinly sliced
  11. 1 Hass avocado, thinly sliced
  12. 1/4 cup chopped dill
  13. 1/4 cup snipped chives
  1. In a small saucepan, combine the rice milk with 1 1/2 tablespoons of the horseradish and bring to a boil. Whisk in the cornstarch mixture and return to a boil. Cook, whisking, until slightly thickened, about 1 minute. Strain into a small heatproof bowl and let cool. Add the lemon zest and lemon juice and the remaining 1/2 tablespoon of horseradish. Season the dressing with salt and pepper.
  2. Bring a large saucepan of water to a boil. Set the corn kernels in a strainer and submerge the strainer in the boiling water. Cook the corn for 1 minute. Shake off any excess water and let the corn cool completely.
  3. Return the water to a boil and add the potatoes. Cook until the potatoes are tender, about 12 minutes. Drain and let cool completely. Cut the potatoes into 1/2-inch-thick coins and arrange them in an even layer on a large, deep platter. Season lightly with salt and pepper. Scatter the corn on top of the potatoes, followed by the fennel and avocado slices, lightly seasoning each layer with salt and pepper. Spread the dressing on top and garnish with the dill and chives. Finely grate more horseradish over the salad and serve right away.
Notes One serving: 211 cal, 5 gm fat, 0.8 gm sat fat, 39 gm carb, 7 gm fiber, 5 gm protein.


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