The root vegetables here works so well, but you are free to mix the veggie. Just be sure to not have too many sweet veggies like carrots and parsnips, or too many sharp ones, like radishes or turnips.
INGREDIENTS:
1 tsp mustard
1 tsp sea salt
1 tsp sugar
¼ cup red wine vinegar
1 cup chopped parsley
¼ cup olive oil
2 large carrots
2 medium parsnips
1 small celery root
½ daikon radish
DIRECTIONS:
1. Put the mustard, salt, sugar, vinegar and parsley in a blender and process until combined, about 15 seconds. Scrape down the sides of the blender, cover and process at its slowest setting. Drizzle in the olive oil slowly. Then, move the blender to its highest setting and puree for about 1 minutes.
2. Peel all the veggie except for the radishes, if you are using black ones. The slivers of black in the salad look cool. Using a vegetable peeler or a coarse grater, slice shreds off the vegetables into a bowl. Try to keep the shreds roughly the same length if you can.
3. To finish, toss some of the vinaigrette with the shredded vegetables and let stand in the fridge for at least 20 minutes before serving.
No comments:
Post a Comment