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 salad. Even the creamy, tangy dressing fits the pale vibes—but without sacrificing flavor.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Trim stems of vegetables. Cut out core of cauliflower (if using). Thinly slice vegetables crosswise about ¼" thick.
Step 2
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.
Step 3
Whisk yogurt, mayonnaise, garlic, lemon zest, and remaining 2 Tbsp. lemon juice in a small bowl; season with kosher salt.
Step 4
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.
Step 5
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.
Recipe notes
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