Summer Greens with Horseradish Cream, Nigella Seeds and Lemon Zest
From Gail Norton and Matthew Altizer
You can use yogurt instead of crème fraîche for a low-fat option that is just as rich and full of flavour. Nigella seeds taste a bit like onions. Find them in Middle Eastern markets and at The Silk Road Spice Merchant.
- 1 garlic clove
- sea salt to taste
- 1 c. crème fraîche
- 1 T. prepared horseradish
- 1 lemon, zested and juiced
- 1 T. finely chopped dill
- 4 c. mixed greens
- 1/2 c. mint leaves, roughly chopped
- 1 carrot
- chile flakes to taste
- nigella seeds to taste
Chop the garlic clove finely, then sprinkle it with a pinch of salt and use the side of the knife to mash the garlic into a smooth paste. Put the garlic paste in a small bowl and add the crème fraîche, horseradish, lemon juice and zest, and dill. Stir the dressing together and season to taste.
Mix the greens and mint in a large bowl. Using a vegetable peeler, shave the carrot in thin ribbons into the salad. Toss the salad with the dressing, taste for seasoning and put it in large serving bowl. Sprinkle the salad with chile flakes and nigella seeds and serve immediately. Serves 4 to 6.