WEEK 38 WILDCARD WINNER

Sweet and Spicy Horseradish Dressing

Photography by Sarah Shatz

    BY LINZARELLA | MAKES ABOUT ¾ CUP

A&M: It’s hard not to love a recipe where the only instructions are essentially zest, scoop, and shake. As written, this dressing comes out nicely positioned between zippy, sweet, and savory, but then linzarella encourages us to customize—a dash more horseradish for the spice fiends, a dollop more crème fraîche for the indulgent—and shake again. The two types of dairy—equal parts tart yogurt and mellow, rich crème fraîche—are an especially smart touch, bringing a tempered zing to the dressing. We think it would be lovely tossed with some chilled poached shrimp and watercress or alongside some crudités.

    1 lemon

    3 tablespoons crème fraîche

    3 tablespoons plain whole-milk yogurt

    1 tablespoon honey

    2 tablespoons prepared horseradish

    2 tablespoons Dijon mustard

    Salt and freshly ground black pepper

    Zest the lemon, then juice half of it. In a jar, combine the juice and zest with the remaining ingredients and a pinch each of salt and pepper. Stir, then cover the jar and shake. Taste and adjust to make it spicier, creamier, or sweeter to your preference.

    ABOUT THE COOK

    Lindsay Meisel lives in Oakland, California.

        Her favorite recipe from a cookbook: “Winter Squash Soup with Red Chili and Mint from The Greens Cookbook by Deborah Madison.”

        Here’s her blog: Different Kind of Human (www.differentkindofhuman.blogspot.com).

    WHAT THE COMMUNITY SAID

    ChezSuzanne: “I used this in a potato, bean, and radish salad. It was fabulous! Just the right balance of flavors. It’s amazing how the honey makes this a real standout.”

        Rhonda35: “Made this last night and used it to make coleslaw. Delicious! Then, today, I put it on rye bread with thinly sliced pastrami and it was so yummy!”