Root Vegetable Salad
My shaved root vegetable salad is remarkably vibrant, offering a delightful crunchy fresh taste. It features very thin slices of raw carrots, beets and radishes, lightly dressed in a bright citrus vinaigrette. If I can find them, I like to include watermelon radish or black turnips, celery root or raw fennel to introduce an earthy-sweet dimension. To prepare this salad, simply use a mandoline or a peeler to achieve the thinnest possible vegetable shavings, then dress them with a straightforward vinaigrette. I encourage you to use your preferred type of vinegar and citrus in the dressing, as I often vary these ingredients myself based on what I have on hand.
Ingredients
- Variety of spring root vegetables (options: carrots, beets, radishes, celery root, fennel)
- ½ cup olive oil
- 2 tablespoons vinegar
- 2 tablespoons citrus juice (lemon, lime or orange)
- 1 teaspoon Dijon or stone-ground mustard
- 2 teaspoons honey
- ½ teaspoon salt
- 1 pinch fresh ground pepper
- 2 –4 cups mixed greens or kale
Optional garnishes:
- citrus segments
- toasted seeds or nuts or a sprinkle of crumbled goat cheese
Instructions
Shave the veggies:
- Use a mandoline or vegetable peeler to create paper-thin ribbons or slices of your chosen root vegetables. Place in a large bowl.
For the dressing:
- Whisk together olive oil, vinegar, citrus juice, mustard, honey, salt and pepper.
- Add whisked dressing to shaved vegetables. Toss. For red beets, you might dress them separately first to prevent bleeding. Add in greens or kale, then garnish with optional items and toss gently.
