Readers of The Bitten Word cooked every recipe in the September 2013 Bon Appetit magazine. Here's their take on Greens with Horseradish-Creme Fraiche Dressing.
Mary Beth: Had to go to a number of places to find the ingredients and had to substitute arugula for the miner's greens or watercress. End result looked pretty, tasted good and we liked the dressing best. Overall, not worth the effort.
Angie: When I requested a basic dish (because I knew it was going to be a busy week), I was a little worried that I wouldn't get anything interesting. Turns out this simple salad was just right. It was very easy to put together and yet had a few interesting ingredients that I had never cooked with or used before. I opted to use fresh horseradish to keep it on the milder side since I was using watercress as the lettuce. I was a little concerned that it would be too bitter, but the dressing (despite the horseradish) actually mellowed the lettuce. The dressing was refreshing, light, and not too overpowering, but with a slight kick. The toasty flaxseeds and amaranth were a delicious touch (and made the whole house smell nice). By the way, I've never toasted flaxseeds before and my daughter and I were quite entertained with the way they crackled and popped, many out of the pan. Overall, I liked the salad as did my teenage daughter and son. Hubby was not a fan however. He said it was bland and not that interesting. I think I would make it again. Definitely looks pretty on a dish.
Amy: A fresh bite-y take on salad - for those who love horseradish, this is a great vehicle for it! Great way to wake up your guests' palates and make them take notice! Delicious!
Vickie: My rewards from cooking this dish are that I discovered a new delicious salad dressing, uniquely made with creme fraiche and horseradish, and I tried watercress which I loved. Substituted Red Wine Vinegar as I had no white, and added small yellow tomato halves - no radish flowers or sprouts were available.
Angelia: Mixed feelings on this one. Pros: Outside the radish blossoms (which I never found), the whole of this salad is made from things most people will have on hand or can locate easily. This is an good salad to pair with red meats or hearty soups/stews; grains added excellent texture. Cons: The dressing tasted strongly of vinegar such that additional creme fraiche needed to be added. Ultimately, the salad feels like it is missing something in its flavor profile. (Still have not determined what that missing "something is...)
Get the Greens with Horseradish-Creme Fraiche Dressing recipe at Bon Appétit