Ingredients
Scale
For the salad:
- 2 large turnips, scrubbed and peeled
- 1 large beet (or 2 small), scrubbed and peeled
- 1 medium daikon radish, scrubbed and peeled
- 1 medium Cortland apple
- 1/4 cup chopped dill
- 1 red grapefruit, peeled and segmented
- 1 small head butter lettuce (mine was hydroponic from Mass.-based Gotham Greens)
- Balsamic vinegar (optional)
For the dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon maple syrup (or liquid honey)
- 1 1/2 tablespoon grainy mustard
- 1 tablespoon water
- 1 tablespoon apple cider vinegar
- 2 teaspoon freshly peeled and grated horseradish*
- 2 cloves garlic, grated or very finely minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
*You can substitute 1 teaspoon prepared horseradish here, but it seems easier to find horseradish root versus prepared horseradish in Boston-area markets.
Instructions
- In a jar with a lid, combine the olive oil, maple syrup, mustard, water, vinegar, horseradish, garlic, salt and pepper and shake vigorously until emulsified. Alternatively, combine all the the ingredients but the oil together in a bowl and slowly pour in the oil while whisking.
- Prepare the vegetables: Using the thinnest slice setting on the mandolin (and the guard!) slice the root vegetables as thinly as possible. You can also use a very sharp knife to do this but make sure the slices are thin as can be. Add the vegetables into a bowl and toss with the herbs and ¾ of the dressing (taste first to see if you want to add the rest.) Eat now, or let the salad sit in the fridge overnight.
- The next day (or day after): Rinse and dry the butter lettuce and tear it into small pieces and add into a large bowl. Add the marinated root vegetables and the leftover dressing (if you wish) and put the grapefruit on top. Optional: Drizzle the grapefruit with balsamic vinegar.