66ºF

Shredded Vegetable Salad

Recipes from 11/18/17 by Chef Michelle Bernstein

You’ll need a large variety of your favorite fall produce for this salad.  I used the following ingredients: 
4 red radishes 
1 black radish
½ daikon radish
2 baby golden beets (or 1 small beets)
2 baby red beets (or 1 small beets)
1 fennel bulb 
2 small turnips
1 honeycrisp apple
1 granny smith apple
10 basil leaves, torn
10 mint leaves, torn 
Candied walnuts, if desired, for garnish

Wash and dry all produce.  Trim-off root ends, if needed.  Shave all of the vegetable into thin layers using a Japanese mandolin.  If time allows, soak vegetable for a few hours in icy water to make them really crispy.  Drain well before mixing the salad.  Add the torn herbs.  Toss with your desired amount of dressing, top with candied walnuts and season to taste with salt and pepper.  Serve immediately. 

Lemon Vinaigrette
Juice of 1 lemon 
2-3 tablespoons olive oil
A heavy pinch of salt 

Whisk together all ingredients.  Season to taste with salt and pepper.