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