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Kitchen Notebook

March 29, 2019

Shaved Beet, Turnip and Radish Salad with Shallot Lemongrass Dressing

20 Mins

  • 3-4 Red Globe Radishes
  • 1 Chioggia Beet
  • ½ Rutabaga
  • 1 Shallot, finely chopped
  • 2 oz Lettuce Leafs, torn into bite size pieces
  • ½ tsp light part of Lemongrass, minced
  • 2 Tbsp fresh Lemon Juice
  • 1 Tbsp unseasoned Rice Vinegar
  • Sea Salt
  • Freshly ground Black Pepper
  • 1/3 cup Olive Oil

Combine 1 finely chopped shallot, lemongrass, 2 tablespoons fresh lemon juice, and 1 tablespoon unseasoned rice vinegar in a jar; season with sea salt and freshly ground black pepper. Let sit 20 minutes. Add 1/3 cup olive oil. Cover and shake to combine.

Thinly slice beet, turnip, and radishes using a mandoline or V-slicer. Place sliced vegetables in a medium bowl. Spoon 3 tablespoons vinaigrette over veggies and toss to coat. Season with sea salt and pepper.

Arrange lettuce leaves on a platter and spoon another tablespoon of vinaigrette over them. Top with sliced vegetables and drizzle with more dressing. Garnish with sesame seeds; and serve.

20 Mins Recipe Veg

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20 Mins Recipe Veg


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