During Vermont winters, the local produce provides an abundance of root vegetables such as carrots, beets, parsnips, and celeriac. These ingredients most often lead to slow-cooked stews or soups, but they can be great sources for winter salads. Shredding and tossing with an interesting oil dressing, can turn these roots into a fresh and raw source of vitamins and deliciousness. This root salad is great for lunch or served as a side dish.
Carrot and Kale Salad
(approximately 3-4 servings)
4 cups shredded carrots--substitute parsnip, beets, celeriac or a mixture of roots
2 cups lacinato kale--substitute other varieties of kale, spinach, baby greens, or arugula
1/4 tsp salt*
11/2 tbs white wine vinegar
2 1/2 tbs oil--choose from the following fun and tasty oils: pistachio, almond, walnut, hazelnut, or olive oil.
1. Shred carrots in a food processor or with a grater.
2. Remove stems from kale and cut into small pieces.
3. Mix vinegar and your choice of oil separately.
4. In a bowl, combine carrots, kale, salt and toss with dressing.
*In addition to playing around with different oils in my home kitchen, I have also been experimenting with salts--a flavored or smoked salt can make this dish and other winter meals tasty and adds unexpected depth to simple dishes.
About Andrea Todd
Home chef Andrea Todd has been learning by experimenting and trying new foods and combinations in the kitchen for years. She loves to share ideas and tips, and sticks to simple recipes that taste good, are seasonal and easy to make, and locally grown.
Sharing is an integral part of Andrea’s food philosophy. Whether through a meal in her kitchen with one friend or a community cooking event with 30, she finds the shared experience of food inspiring. The recipes she creates are starting points, designed to be replicated, expanded, or revised as you like. Enjoy!