The Root of All Deliciousness
My sister Patti made this julienne root vegetable salad so that we could have something a little different on the table for turkey day – recipe courtesy of her real, live professional chef friend Sandy.
Alright, I’m gonna tell you the ingredients, but before I do, you have to promise you’ll believe me that it’s delicious. It contains:
Oh yeah, and it’s not cooked at all.
I know, it doesn’t sound like an ample replacement for sweet potatoes with marshmallows, but trust me, it is a really tasty and refreshing side. Perfect for cleansing bites between turkey and stuffing. I really can’t even explain how refreshing it tastes. Plus look at it, it’s beautiful.
Recipe after the jump.
Julienne Root Vegetable Salad
1 large beet
2 large carrots
1 cup olive oil
1/3 cup sherry wine vinegar
1 egg yolk
1 T water
1 T Mustard
1 shallot, minced
1 garlic clove, minced
Salt and pepper to taste
Pinch of cayenne
- Peel and julienne each vegetable. Keep the julienne of each vegetable in ice water, separate from the other vegetables, until ready to mix.
- Prepare the vinaigrette: combine the egg yolk and water in a mixing bowl and whisk over a double boiler or low flame until just starting to cook. Remove from the heat, add the mustard, shallot, garlic and vinegar. Whisk continuously while adding the olive oil in a thin stream. Season to taste.
- Combine all the vegetables—except for the beets. Dress all the veggies with most of the dressing. Dress the beets separately with the rest of the dressing. Serve solo or on a bed of greens.
Bonus: Since it kinda looks like a slaw, I slathered it on a turkey sandwich the next day. Fantastic.