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
- 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)
- 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.
- 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.
- Sprinkle the veggies in the large bowl with the parsley, then drizzle with a few tablespoons of vinaigrette and toss to combine.
- Drizzle the red beets with a little vinaigrette and toss. Arrange the red beets on a platter and top with the remaining veggies.
- Sprinkle with the nuts and cheese shavings, if using, and serve.