Chicory with Mustard Crème Fraîche Vinaigrette
Tony Ferrari shares the creamy vinaigrette from the recently closed Fausto at the CAC (you can now find Mr. Ferrari at Mom ‘n ‘Em) served over Dark Wood Farm greens at the restaurant. Look for Dr. Chicory salad mix from Farm Beach Bethel on Sundays at the Hyde Park Farmers’ Market.
8 oz. crème fraîche
2 Tbsp. whole grain mustard
2 Tbsp. Dijon mustard
2½ Tbsp. malt vinegar
½ tsp. salt
12 oz. mixed leaf lettuce and bitter chicories
In a medium bowl or lidded jar combine the dressing ingredients and whisk or shake until well mixed. Combine salad greens in a bowl and add dressing sparingly; toss to coat. Dressing will keep for a week in the refrigerator.
Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.
