This recipe transforms tough root vegetables into a bright and refreshing salad with the help of a mandoline slicer.
4 tablespoons hazelnuts, toasted, divided use
1/4 cup fresh orange juice
1 tablespoon fresh lemon juice
2 tablespoons vegetable oil
2 teaspoons hazelnut or other flavorful nut oil
Kosher salt and freshly ground black pepper
1 medium red beet, peeled
1 medium golden beet, peeled
1 small turnip, peeled
1 carrot, peeled
2 radishes, trimmed
1/4 cup (loosely packed) flat-leaf parsley
Instructions: Crush 2 tablespoons of the hazelnuts and place them in a small bowl. Whisk in the orange and lemon juice, vegetable oil, and hazelnut oil. Season the vinaigrette to taste with salt and pepper.
Thinly slice beets, turnip, carrot and radishes using a mandoline. Place red beet slices in another small bowl and remaining vegetables and parsley in a medium bowl. Spoon 3 tablespoons vinaigrette over red beets and pour remaining vinaigrette over vegetables in medium bowl. Toss each to coat. Season with salt and pepper.
Arrange red beets on a platter; spoon over any vinaigrette from bowl. Top red beets with remaining vegetables. Drizzle salad with any remaining vinaigrette; garnish with the remaining hazelnuts.
Makes 4 servings
From bonappetit.com
November 25, 2020 at 08:00PM
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