Grated vegetable salad with mustard vinaigrette

Yield: 4 Servings

Measure Ingredient
1 large Carrot
1 small Turnip
1 \N Jerusalem artichoke
1 large Beet
1 \N Lettuce
\N \N Juice of 1/2 small lemon
2 teaspoons Dijon mustard
1 teaspoon Lime juice
2 teaspoons Minced garlic
1 tablespoon Apple cider vinegar
½ teaspoon Pepper
2 teaspoons Herbal salt substitute
2 teaspoons Safflower oil
2 tablespoons Olive oil

1. Grate carrot, turnip, Jerusalem artichoke, and beet, keeping them separated. Wash lettuce and arrange on 4 small salad plates. Spoon grated vegetables on top of lettuce. Sprinkle with fresh lemon juice.

2. Mix together mustard, lime juice, garlic, vinegar, pepper, salt substitute, and oils. Drizzle over grated vegetables. Serve extra dressing in a sauceboat or cruet.

Recipe By : the California Culinary Academy File

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