A mandoline or julienne slicer is essential to making the thinnest slices of raw vegetables for this throw-together salad. An inexpensive model will do, but don’t forget to use the safety guard or cut-resistant glove!
1 small shallot, minced 1/4 cup nonfat Greek yogurt
2 tablespoons white wine vinegar or sherry vinegar 1/4 cup extra virgin olive oil
2 small carrots, peeled 1 tablespoon honey
1 celery root (celeriac), peeled 1/8 teaspoon kosher salt
2 turnips 1 head romaine, leaves washed and dried
4 sunchokes (Jerusalem artichokes)
Method:
*Stir the minced shallot and vinegar together in a large bowl and let sit while you cut the vegetables.
*Shave the carrot and half the celery root bulb into paper-thin strips with the small julienne blade of a mandoline or slicer.
*Slice the turnips and sunchokes into paper-thin rounds with the flat blade of the mandoline or slicer. (Alternatively, you can slice all the root vegetables by hand with a sharp knife, but it will take much longer.)
*Whisk the Greek yogurt, olive oil, honey, and kosher salt into the reserved shallot and vinegar to make a salad dressing.
*Toss the shaved vegetables and dressing together and serve in romaine leaves or as a salad
*(The dressing can be prepared and the vegetables cut a day before serving; store the vegetables submerged in cold water overnight, then drain and dry in a salad spinner before tossing with the dressing.)
