Shaved Root Vegetable Salad Recipes

SHAVED ROOT VEGETABLE SALAD

Steps:

• For the vinaigrette: In a jar with a tight-fitting lid (such as a Mason jar), add vinegar, lemon juice, grapefruit juice, honey, and mustard. Use a Microplane to grate the garlic into the vinaigrette, followed by half of the lemon zest. Season with salt and pepper and shake. Leaving some space in the jar, add olive oil and shake again to emulsify. Set aside.
• Prepare the artichoke: Break off the exterior leaves to access the tender leaves. Using a paring knife, trim the stem, then "turn the artichoke" by placing it upside down. Cut around the base, removing the bitter green outer part in a circular motion. Continue cutting to get to the choke; then, starting at the bottom of the stem, cut in an upward motion. Finally, quarter the trimmed artichoke and cut out the remaining choke. (Chef's tip: Dip the artichoke in water acidulated with lemon juice to prevent browning.) Set aside.
• For the salad: Cut the kohlrabi in half and slice on a mandolin. Trim the tops of the beets and slice on the mandolin, followed by the radish and the artichoke. Cut around the core of the apple to yield four pieces, and slice. Gently toss everything in a bowl and season with salt and pepper. Pour several tablespoons of dressing over the salad and toss again. Store extra vinaigrette in the fridge. Garnish with torn fresh basil and mint. Plate and finish with remaining lemon zest and another drizzle of vinaigrette.

ICE WATER SALAD

Steps:

• Thinly slice vegetables on a mandoline (they should be about the thickness of a nickel). Fill a large salad spinner (or bowl) with ice water and add vegetables; let sit at least 15 minutes or up to 6 hours. (Cover and chill if letting sit longer than 1 hour.)
• Meanwhile, preheat oven to 325°F. Toast walnuts on a rimmed baking sheet, tossing once, until deep golden brown, about 9 minutes. Let cool, then crush or chop to about the size of a lentil.
• Smash anchovies, garlic, and a big pinch of salt in a mortar and pestle to form a smooth paste. (Alternatively, you can use the side of a chef's knife to crush the garlic, then mash with the anchovies and salt on a cutting board.) Transfer to a small saucepan and add 1/3 cup oil. Cook over medium-low, stirring often, until garlic is just starting to turn golden brown, about 3 minutes. Transfer to a large bowl and let cool slightly. Mix in walnuts and lemon juice; taste and season with salt.
• Skim off any ice cubes from water bath and drain vegetables. Cover salad spinner and spin vegetables, periodically pouring off any collected water as needed, until they are very dry. Add to bowl with dressing and toss to coat. Add half of Parmesan and toss again just to evenly distribute.
• Arrange salad on a platter. Top with remaining Parmesan, drizzle with some oil, and season with pepper.

SHAVED KALE AND ROOT VEGETABLE SALAD

Steps:

• For the red wine vinaigrette: In a medium mixing bowl, combine the red wine vinegar, shallots, garlic, salt and pepper and whisk together well. Slowly whisk the extra-virgin olive oil into the middle of the vinegar mixture to create an emulsion, incorporating all the oil. Stir in the chives. Cover and refrigerate.
• For the salad: In a medium saucepan, toast the quinoa in the olive oil over medium-high heat about 1 minute to evaporate the water. Add the vegetable stock and salt and bring to a boil. Immediately reduce to a simmer and cook, covered, until the water is absorbed, about 15 minutes. Remove from the burner and allow to sit covered for 5 minutes. Fluff the quinoa and let cool uncovered; reserve to the side.
• In a large mixing bowl, combine the kale, carrots, radishes, red onion and cooked red quinoa. Add the red wine vinaigrette and toss well to thoroughly combine. Place the salad on a large serving platter and serve immediately.

SHAVED VEGETABLE SALAD

Steps:

• Shave the beets into paper-thin rounds, the carrot into paper-thin slices on a bias and the radish into paper-thin half-moons on a mandoline. Thinly slice the cabbage with a sharp knife.
• Whisk together the oil, honey, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until well combined. Set aside.
• Lay the beet, carrot and radish pieces all over the bottom of a large serving platter. Drizzle with 2 tablespoons of the vinaigrette. Gently toss the cabbage, watercress and remaining vinaigrette together in a medium bowl until well coated. Pile the cabbage and watercress in the middle of the platter and top with the goat cheese, pepitas, basil and chives.