Crunchy Winter Salad with Shaved Celery Root and Fennel

Ingredients

• Grated zest and juice from 1 lemon
• 2 tablespoons crème fraiche or sour cream
• 2 tablespoons maple syrup
• 1 teaspoon Dijon mustard
• 1 teaspoon white wine or rice vinegar
• 1 teaspoon grated garlic
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1 head romaine heart (washed, dried and torn or sliced into bite-sized pieces)
• 2 cups mixed greens (such as shredded kale or escarole, arugula and spinach)
• 1 cup shredded radicchio
• 1 small celery root (about 1 pound) (peeled and cut into matchsticks* see note below for instructions)
• 1/2 cup red onion (thinly sliced)
• 1 fennel bulb (stems trimmed and feathery fronds reserved for garnish)
• 1/2 cup dried cranberries, cherries (or fresh pomegranate seeds)
• 1/2 cup glazed walnuts, pecans or chopped pistachios

Instructions

1. 1

   --- Make the dressing ---

2. 2

   Put Grated zest and juice from 1 lemon, 2 tablespoons crème fraiche or sour cream, 2 tablespoons maple syrup, 1 teaspoon Dijon mustard, 1 teaspoon white wine or rice vinegar, 1 teaspoon grated garlic, ¼ cup extra virgin olive oil and ½ teaspoon salt in a jar with a lid. Shake well, until the dressing is smooth and creamy. Taste for seasoning and add more salt if needed.

3. 3

   --- Make the salad ---

4. 4

   Put the romaine, mixed greens, radicchio, celery root and red onion in a large salad bowl.

5. 5

   Peel the base of the fennel bulb with a vegetable peeler to remove the tougher outer layer. Slice the fennel very thinly using a sharp knife or shave on a mandoline. Add to the salad bowl.

6. 6

   Pour half the dressing over the salad and toss gently.

7. 7

   Transfer the salad to a serving plate. Drizzle with additional dressing and sprinkle with dried cranberries and nuts. Garnish with fennel fronds.