Chopped Winter Salad Ravigote Recipe
julienned Napa cabbage, kohlrabi, mirliton, celery, jicama and carrot, toasted walnuts, pickled beets, creamy sauce ravigote with capers, tarragon and chervil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad
Creamy Ravigote Sauce
Finishing & Optional
Method
Salad
- 1
Prepare vegetables
Wash all produce. Core the Napa cabbage and thinly slice into fine ribbons (julienne) to yield about 3 cups packed. Peel kohlrabi, mirliton (chayote), jicama and carrot and cut each into matchstick/julienne pieces about 2–3 inches long and 1/8 inch thick. Slice celery thinly on the bias, retaining any tender leaves. Place each vegetable in a large mixing bowl as you finish it to keep the components separate but ready to toss.
- 2
Cut pickled beets
Drain the pickled beets well. Pat dry with paper towels and cut into 1/4-inch dice. Set aside.
- 3
Toast walnuts
In a dry skillet over medium heat, add the walnuts and toast, stirring frequently, until fragrant and lightly browned around the edges, about 4–6 minutes. Remove to a plate to cool, then coarsely chop. Allow to cool completely before adding to the salad so the ravigote doesn’t soften them.
- 4
Assemble salad base
Combine the julienned Napa cabbage, kohlrabi, mirliton, celery, jicama and carrot in a large bowl. Add the diced pickled beets and toasted chopped walnuts and gently toss to distribute evenly. If you prefer a little shine and mouth-coating, drizzle up to 1 tablespoon olive oil and toss lightly.
Creamy Ravigote Sauce
- 5
Prepare ravigote
In a medium bowl, whisk together the mayonnaise and Greek yogurt (or crème fraîche) until smooth. Add the Dijon mustard, minced shallot, minced garlic, chopped capers, white wine vinegar and lemon juice and whisk to combine.
- 6
Emulsify and season
Slowly whisk in the 2 tablespoons extra-virgin olive oil until the sauce is glossy and slightly thinner. Stir in the finely chopped tarragon, chervil and parsley (if using). Taste and season with kosher salt and freshly ground black pepper. If the ravigote tastes too rich, add up to 1 teaspoon additional white wine vinegar or sherry vinegar to lift acidity. The final consistency should be creamy but pourable — roughly the texture of a thick salad dressing.
- 7
Rest to marry flavors
Cover and refrigerate the ravigote for at least 15 minutes (up to 1 hour) to allow flavors to meld. Bring back to near room temperature before tossing if the salad will be served immediately.
Finish & Serve
- 8
Dress the salad
Just before serving, add the ravigote to the salad bowl. Use about 3/4 cup of ravigote for a lighter coating or up to 1 cup for a creamier result. Gently toss with tongs or salad hands until all vegetables are evenly coated. Taste and adjust seasoning with flaky sea salt and additional black pepper if needed.
- 9
Plate and garnish
Transfer salad to a serving platter or individual plates. Scatter any remaining toasted walnuts on top for crunch. Sprinkle reserved fresh tarragon and chervil leaves over the salad for bright herb finish. If desired, drizzle a tiny amount (about 1 teaspoon) of good olive oil and a light dusting of flaky sea salt just before serving.
- 10
Make-ahead notes
The ravigote can be made up to 24 hours ahead and refrigerated. Store toasted walnuts separately to keep them crisp; add them at the last minute. The julienned vegetables can be prepped and stored in an airtight container with a paper towel to absorb moisture for up to 12 hours, but dress the salad only just before serving to maintain texture.