Monochromatic White Salad

This elegant winter salad, a continuation of our monochromatic food series, showcases the beauty and simplicity of seasonal ingredients. Perfect as a light meal or a sophisticated side, this salad is an ideal blend of crisp white vegetables, savoy cabbage, and pear under a creamy dressing, delivering a subtle culinary celebration of the colder months.

Ingredients (serves 4):

¾ lb mixed winter vegetables (cauliflower, fennel bulbs, daikon radishes, turnips), thinly sliced
2 leaves of savoy cabbage
1 Asian pear, halved, cored, thinly sliced
3 oz. of Gruyère cheese, shaved
1 Tbsp. olive oil
1 tsp. lemon zest
3 Tbsp. lemon juice, divided
Flaky sea salt and black pepper
½ cup of Greek yogurt
¼ cup mayo (preferably Kewpie)
2 garlic cloves, minced
Flaky salt and ground black pepper

How-to:

1. Thinly slice all vegetables. Combine with cabbage and pear slices in a bowl, olive oil, and 1 Tbsp. lemon juice. Season with salt and pepper, toss to coat, and chill.

2. Make the dressing: whisk yogurt, mayo, garlic, lemon zest, and remaining lemon juice. Season with salt and pepper.

3. Assemble your salad - on a platter, layer salad, shave cheese strips, and drizzle with dressing. Season with salt and pepper.

4. Serve: Dressing can be made a day ahead and chilled. Vegetables can be pre-sliced and refrigerated. Yuuuuuum!