SERVES 4 TO 6 · GF, DF, VEGAN ADAPTABLE
Heirloom varieties of vegetables make me happy! When I see rows of differently colored carrots, beets and radishes, I want to buy them all. If you can find multiple colors of any of these vegetables, this salad will look like a rainbow in a bowl. By shaving the vegetables thinly, the flavors become very fresh and delicate. I’ve had people tell me they don’t like beets, but they love this salad! Sometimes I’ll add a little feta or ricotta salata for some protein (omit for vegan/DF).
1 tablespoon finely chopped shallot, or 1 teaspoon minced garlic
1 teaspoon lemon zest (do not omit this—it makes the salad!)
2 tablespoons freshly squeezed lemon juice
1 tablespoon raw honey (not vegan) or pure Grade A maple syrup
1 teaspoon whole-grain or Dijon mustard
6 tablespoons unrefined, cold-pressed extra-virgin olive oil
1 teaspoon sea salt
Freshly ground black pepper
2 small raw golden or striped beets, peeled and thinly sliced
3 medium-size carrots, peeled and thinly sliced lengthwise
5 radishes, trimmed and thinly sliced
2 large fennel bulbs, core removed and thinly sliced, fronds saved
4 cups torn butter lettuce
½ cup microgreens
1. Prepare the dressing: Combine all the dressing ingredients in a glass jar and shake to emulsify.
2. Place the beet, carrot, radish, and fennel slices and lettuce in a large bowl. Toss with just enough dressing to coat lightly. Top with the microgreens and a few fennel fronds.
TIP: I use my slicing disk on the food processor set to just under the 1 mm mark to slice the vegetables. Otherwise you can use a mandoline or a vegetable peeler, or do your best with a sharp knife.