After my traditional culinary gluttony during Christmas, I’m tempted to make lighter, healthier meals in the weeks that follow. I find this Gourmet salad recipe from 2003 makes for a refreshing meal that still feels elegant and seasonal – and its somewhat spiked and “snowy” appearance reminds me of the predictive thistle that Sally plucks in The Nightmare Before Christmas, which foretells the doom of Jack’s Christmas endeavors.
Winter White Salad
1 Tbsp whole-grain or coarse-grain mustard
2 Tbsp white-wine vinegar
½ cup heavy cream
½ tsp salt
¼ tsp white pepper
½ medium head cauliflower (¾ pound), stems discarded and florets cut lengthwise into ¼-inch slices (3 cups)
2 Belgian endives, leaves separated and cut diagonally into ½-inch pieces
1 small head Napa cabbage (½ pound), greenish outer leaves discarded and pale inner leaves cut crosswise into 1-inch pieces (5 cups loosely packed)*
1 small onion, finely chopped and soaked in cold water 10 minutes, then drained
Whisk together mustard, vinegar, cream, salt, and white pepper in a large bowl until blended.
Blanch cauliflower in a 2- to 3-quart saucepan of boiling salted water 30 seconds, then drain and transfer to a bowl of ice and cold water to stop cooking. Drain well again and add to dressing in bowl.
Add endives, cabbage, and onion, tossing to coat. Season with salt and pepper.
*Note: I substituted fennel for cabbage for an additionally flavorful crunch!
Dress: Laura Byrnes California Sabrina Dress in Black
Lips: Anastasia Beverly Hills Liquid Lipstick in Sorbet
Brows: Anastasia Beverly Hills DIPBROW® Pomade in Soft Brown
Shoes: Pinup Couture Cutiepie Mary Jane in Red Patent