Thinly sliced root vegetables like carrots, kohlrabi, and radishes make this salad bright and crisp. Topped with a luxe crème fraîche dressing and whole-grain mustard, then paired with smoked trout, this salad makes a crunchy and satisfying weeknight meal.

Dana Frank
Andrea Sloenecker
Andrea Slonecker
October 2018

Gallery

Credit: Justin Walker

Recipe Summary test

active:
35 mins
total:
1 hr 5 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together crème fraîche, mustard, lemon juice, salt, and several grinds of pepper in a large bowl. Set aside.

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  • Peel root vegetables; cut vegetables into thin strips either by hand using a chef’s knife or in a food processor fitted with the julienne attachment. Toss vegetables in crème fraîche mixture until well coated. Cover and refrigerate 30 minutes or up to 1 day.

  • Flake fish into bite-size chunks; add fish and parsley to vegetable salad, and gently toss. Add salt and pepper to taste. Transfer salad to a large, shallow serving bowl. Scatter nasturtium over top, and serve.

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