Shaved-Vegetable Salad

By Michael SymonPublished: Oct 16, 2011

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Yields:

10

Total Time:

30 mins

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Michael Symon begins Thanksgiving with this tangle of multicolored vegetables — radishes, golden beet, and carrots — tossed with a lemon-dill dressing. Because they're served raw, the vegetables should be sliced very thin, in a food processor or preferably on a mandoline. Symon recommends using a Greek feta for the salad's cheese garnish, because he likes that Greek feta is saltier than some others.

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Ingredients

1/2 cup sliced almonds
1 small celery root
1 small golden beet
1 small red onion
2 medium carrots
6 radishes
1 clove garlic
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
2 Tbsp. extra-virgin olive oil
2 Tbsp. chopped dill
salt
Freshly ground pepper
6 oz. feta cheese

Directions

1. Step 1Preheat the oven to 350 degrees F. Spread the almonds in a pie plate and toast until golden, about 7 minutes. Let cool.
2. Step 2In a large bowl, combine the celery root, beet, onion, carrots, and radishes. In a small bowl, whisk the garlic with the lemon juice, oil, and dill, and season with salt and pepper. Add the dressing and feta to the sliced vegetables and toss well. Transfer to a platter, garnish with the almonds, and serve.
  
  Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.