Winter White Salad

By Molly Baz, Bon Appétit

Winter months might not give us as much vibrant produce to look forward to (yes citrus, we see you), but cold-weather fruits and vegetables have their own hidden joys. Take advantage of the monochromatic monotony of winter and turn whatever is available into a chic and crunchy shaved winter white salad. Even the creamy, tangy dressing fits the pale vibes—but without sacrificing flavor.

Yield

4 servings

Ingredients

• ¾ lb. mixed winter white vegetables (such as cauliflower, fennel bulbs, daikon radishes, and/or turnips)
• 2 white endive, leaves separated
• 1 Asian pear or firm Bosc pear, halved lengthwise, cored, thinly sliced
• 3 oz. Piave cheese, shaved
• 1 Tbsp. extra-virgin olive oil
• 1 tsp. finely grated lemon zest
• 3 Tbsp. fresh lemon juice, divided
• Flaky sea salt
• Freshly ground black pepper
• ½ cup whole milk yogurt
• ¼ cup mayonnaise
• 1 garlic clove, finely grated
• Kosher salt

Recipe Preparation

• Trim stems of vegetables. Cut out core of cauliflower (if using). Thinly slice vegetables crosswise about ¼" thick.

• Toss vegetables, endive, pear, and cheese in a large bowl. Add oil and 1 Tbsp. fresh lemon juice; season with sea salt and pepper. Using your hands, toss salad until well coated. Chill (uncovered is fine) while you prepare the dressing.

• Whisk yogurt, mayonnaise, garlic, lemon zest, and remaining 2 Tbsp. lemon juice in a small bowl; season with kosher salt.

• Arrange about one-quarter of salad on a large platter. Drizzle some dressing over, letting it fall into the nooks and crannies of the vegetables. Add another one-quarter of salad; drizzle with dressing in same manner. Repeat with remaining salad and dressing. Season with kosher salt and pepper.

Do Ahead

Dressing can be made 1 day ahead. Cover and chill. Vegetables can be sliced 1 day ahead. Wrap in wet paper towels, place in a resealable bag, and chill.