Root Vegetable Slaw

Root Vegetable Slaw
Author: 
Recipe type: Salad
Serves: 4-6
 

Ingredients
  • 5 c. mixed root vegetables (like turnips, beauty heart radishes, carrots, celeriac, rutabaga, beets, etc.)
  • 1 egg yolk
  • 1 tsp. apple cider vinegar
  • 1 tsp. grainy mustard
  • 1 tsp. honey
  • ¼ tsp. dried marjoram
  • ⅛ tsp. chipotle powder
  • ½ tsp. cumin seed, toasted (optional)
  • ½ c. Driftless sunflower oil or olive oil
  • salt & pepper to taste
  • juice & zest of ½ lemon

Instructions
  1. Grate vegetables & stir into lemon juice & zest in a bowl.
  2. In another bowl, whisk together remaining ingredients except oil.
  3. While whisking briskly, add oil in a slow stream until emulsified.
  4. Fold into vegetables and serve.

 

Celeriac & Black Radish Remoulade

Celeriac & Black Radish Remoulade
Author: 
Recipe type: Salad
 

Ingredients
  • 1 medium celeriac, peeled & grated
  • 1 tsp. lemon juice
  • 1 medium black Spanish radish, unpeeled & grated
  • 3 tablespoons Dijon-style mustard
  • 4 tablespoons Driftless sunflower oil or olive oil
  • 1 teaspoon white wine vinegar
  • salt & pepper to taste
  • ¼ cup minced fresh parsley leaves (optional)

Instructions
  1. Immediately after grating, soak celeriac in lemon juice & 1 cup of cold water.
  2. Meanwhile, whisk the mustard with 3 tablespoons hot water.
  3. Add the oil in a slow stream, whisking until the dressing is emulsified.
  4. Whisk in the vinegar, salt, pepper to taste.
  5. Drain the celeriac & blot dry with a paper towel.
  6. Add the celeriac, radish (& parsley if using) & toss the mixture well.