Winter White Salad

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 flavour.

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.

Feature Image: Emma Fishman; Food styling: Yekaterina Boystova; Prop styling: Allie Wist

This article originally appeared on Bon Appetit