Recipe by Susan Streit, author of Crate Cooking
serves 4 to 6
3 tablespoons minced shallot
3 tablespoons sherry vinegar
2 teaspoons Dijon mustard
Freshly ground black pepper
5 tablespoons extra virgin olive oil
1 pound carrots, trimmed and peeled
1/2 pound daikon radish, trimmed and peeled
1/2 cup fresh, whole parsley leaves
In a small bowl combine the shallot, vinegar and mustard. Season well with salt and pepper. Let sit for 5 minutes. Then, slowly whisk in olive oil until vinaigrette emulsifies. Taste for seasoning, adding more salt and pepper if necessary.
Using a vegetable peeler, shave carrots and daikon radish into long strips. Combine strips along with the parsley leaves in a large bowl. Gently toss vegetables with half of the vinaigrette and taste, adding enough vinaigrette to generously coat. Transfer salad to a serving bowl or platter and serve immediately.
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