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.
1 1/4 cups crème fraîche
3 tablespoons French whole-grain mustard (such as Maille)
3 tablespoons fresh lemon juice
3/4 teaspoon fine sea salt, plus more to taste
1 1/2 pounds mixed root vegetables (such as celery root, parsnips, orange and yellow carrots, kohlrabi, golden beets, watermelon radishes, and black radishes)
4 ounces smoked trout
1/4 cup chopped fresh flat-leaf parsley or 1/2 cup fresh chervil leaves
1 cup nasturtium leaves or watercress leaves
How to Make It
Whisk together crème fraîche, mustard, lemon juice, salt, and several grinds of pepper in a large bowl. Set aside.
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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