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