Grated vegetable salad with mustard vinaigrette

4 Servings

Ingredients

QuantityIngredient
1largeCarrot
1smallTurnip
1Jerusalem artichoke
1largeBeet
1Lettuce
Juice of 1/2 small lemon
2teaspoonsDijon mustard
1teaspoonLime juice
2teaspoonsMinced garlic
1tablespoonApple cider vinegar
½teaspoonPepper
2teaspoonsHerbal salt substitute
2teaspoonsSafflower oil
2tablespoonsOlive oil

Directions

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