This is the third day of our “salad week” challenge, and I came up with a nice winter salad, made with grated roots: 1 knob celery, 2 carrots, 1 parsnip and 1 root parsley. The dressing is made with CretaVita olive oil (you can replace with any high quality cold pressed extra virgin olive oil); kosher salt, plus zest and juice from half a lemon. The salad serves four hearty portions.
Although it sounds easy to make, the salad requires some of your time, if you don’t have electronic kitchen aids to grate the vegetable roots in a flash. It took me about 25 minutes to prepare it. The effort is highly rewarding: