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Greens with Horseradish-Creme Fraiche dressing

I don't tend to have flaxseeds or amaranth around, so I just leave them out. Use em' if you got em' I suppose :) Also, we just use whatever greens we have around (usually kale or collards), but the more bitter (radicchio, escarole, endive) or spicy (mesclun mix) the better.

Ingredients

Preparation

Toast flaxseeds in a large dry skillet over medium heat, tossing often, until fragrant, about 2 minutes; transfer to a small bowl. Toast amaranth in same skillet until fragrant, about 2 minutes; add to flaxseeds and let cool.

Whisk crème fraîche, horseradish, and vinegar in a large bowl. Thin with water, if needed; season with salt and pepper. Add greens and flowers, if using, and toss to coat. Serve topped with flaxseeds and amaranth.


Recipe from Bon Appetit September 2013