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Crunchy Root Salad
Revitalize your winter salads with this crunchy root-forward meal!
INGREDIENTS
  • 3 medium watermelon radishes, turnips, or chioggia beets

  • 6 rainbow/orange carrots

  • 3oz pea shoots (optional)

  • 4 cloves garlic

  • 1 lemon

  • 1 cup walnuts

  • 5 anchovy fillets (packed in oil, preferably salted)

  • Parmigiano Reggiano or Pecorino Fulvi

  • Olive oil

  • Salt

METHOD
  1. Preheat oven to 350 and move rack to upper third.

  2. Thinly slice or julienne raw turnips and carrots. They should ideally be as thin as a nickle, though the thickness is up to you. Break apart or cut slices into bite-sized pieces and submerge in a bowl of ice water while you work.

  3. Once oven is preheated, lay out walnuts onto baking pan and toast for 10 minutes or until slightly darkened and aromatic, tossing once halfway through. Remove from oven and break into pea-sized pieces using knife or thin edge of a small cutting board. Transfer to small bowl.

  4. Warm up a small saucepan or skillet with 1/3 cup olive oil over medium-low heat. Peel and grate garlic (or very finely mince) and add to the skillet. Repeat process with anchovies and cook until garlic just begins to brown, then transfer all of the skillet’s contents to a small bowl.

  5. Squeeze lemon juice into bowl, adding salt and tasting to your preference to find the best ratio. Add a handful of your walnuts and mix to combine.

  6. Drain and spin vegetables in a salad spinner until very dry. (No spinner? No problem. Place veggies in the center of a clean dishcloth, gathering edges into a bundle, and swing around your house/outside wildly until cloth is soaked and veggies are dry. Repeat with a new cloth as needed, being careful to keep edges tucked in. This is very fun and surprisingly effective.)

  7. Transfer root vegetables into big bowl and top with pea shoots and oil mixture (also known as dressing). Toss with clean hands to combine, tasting and salting as needed.

  8. Transfer by the handful to a large plate or clean bowl and finish with remaining walnuts and cheese, shaved on in big pieces to add texture and jolts of flavor. Enjoy!