Name: Raw Root Salad
Yield: Serves 4
Ingredients: 1/2 celery root, peeled; 1/2 teaspoon kosher salt; 1 tablespoon white wine vinegar; 2 tablespoons apple cider; 3 tablespoons (45 milliliters) extra-virgin olive oil; 2 medium carrots (about 4 ounces / 115 grams), peeled; 1 cup (30 grams) watercress; 2 medium parsnips (about 4 ounces / 115 grams), peeled

Preparation info

Serves
4

Difficulty
Easy

Appears in

Modern Mediterranean

By Melia Marden

Published 2013

About

An elegant winter salad that combines the earthy sweetness of root vegetables with the peppery spice of watercress.

Ingredients

For the Dressing

2 tablespoons apple cider
1 tablespoon white wine vinegar
1/2

Method

Make the dressing: In a small bowl or cup, combine the cider, vinegar, and salt and mix well to dissolve. Add the oil and whisk with a fork until emulsified.
Make the salad: Using a vegetable peeler, shave the parsnip into thin strips, discarding the center core. Repeat with the carrots and celery root. Place the shaved vegetables in a serving bowl.
Trim