Adding Freshness to Thanksgiving: Shaved Winter Vegetable Salad

All Photos: Wendy Goodfriend

You really need a mandoline or V-slicer in order to make this salad; otherwise it’s difficult to get the veggies paper-thin. What you are rewarded with is a fresh, crunchy, and very colorful salad that is perfect for the season. It’s an ideal counterpoint to all the rich, hearty fare common this time of year (as much as I adore the comforting, starch-heavy classic dishes always present on the Thanksgiving table).

With a citrusy dressing and a sprinkle of toasted nuts and salty cheese, this salad is a lovely addition to any holiday table, either as a first course or even as a last course after the main meal and prior to dessert. It also makes a great lunch, especially when served alongside some rotisserie chicken or topped with cheese or a poached egg.

Feel free to mix it up by adding or swapping out different winter veggies like butternut squash, fennel, or turnips. Leave out the cheese for a vegan version. Or double it for a crowd! Crunch crunch crunch!

Recipe: Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata

Makes 6 servings

Ingredients:

• 1/4 cup orange juice
• 2 tbsp fresh lemon juice
• 4 tbsp light olive oil
• Kosher salt and freshly ground pepper
• 1 small celery root, peeled and halved lengthwise
• 1 carrot, peeled
• 2 radishes, trimmed
• 1–2 medium golden beets, peeled
• 3 small baby red beets (or 1 medium-large), peeled
• 1/4 cup (loosely packed) fresh flat-leaf Italian parsley
• 1/4 cup pistachios or sliced, toasted almonds or pepitas (optional)
• Ricotta salata, parmesan, or pecorino for shaving (optional)

Instructions:

1. 1. In a bowl, whisk together the orange and lemon juices with a pinch of salt and a few grinds of pepper. Add the oil and whisk to combine. Set aside.

1. 1. Using a mandoline or V-slicer, slice the celery root, carrot, radishes, and beets very thinly. Place all the veggies except the red beets into a large bowl. Put the red beets in a small separate bowl.

1. 1. Sprinkle the veggies in the large bowl with the parsley, then drizzle with a few tablespoons of vinaigrette and toss to combine.

1. 1. Drizzle the red beets with a little vinaigrette and toss. Arrange the red beets on a platter and top with the remaining veggies.

1. 1. Sprinkle with the nuts and cheese shavings, if using, and serve.