Serves 4 to 6

  • 2 medium beets, peeled and thinly sliced
  • ½ large head red cabbage, cored and very thinly sliced
  • 3 red endives or 2 small treviso radicchio, leaves separated
  • 1 large red onion, thinly sliced
  • Seeds from 1 large pomegranate
  • ½ cup pumpkin seeds, lightly toasted
  • A few sprigs flat-leaf parsley, finely chopped
  • 1 Tbsp. drained capers
  • 3 Tbsp. extra-virgin olive oil
  • Grated zest and juice of 1 lemon
  • Fine sea salt
  • Ground black pepper
  • ½ cup crème fraîche


Total time: 45 minutes

In a medium bowl, combine beets, cabbage, endives, onion, pomegranate seeds, pumpkin seeds, parsley, and capers. In a small bowl, whisk together olive oil and lemon juice and season with salt and pepper. Drizzle over salad. Divide salad among plates; top with crème fraîche and lemon zest. Serve.

From French Country Cookbook (Clarkson Potter) by Mimi Thorisson.


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