VINAIGRETTE
1 tablespoon finely grated Meyer lemon zest (from about 2 lemons)
½ cup furthermore 1 tablespoon fresh Meyer lemon juice
1 teaspoon Dijon mustard
¾ teaspoon kosher salt
½ cup additional-virgin olive oil
Recommendations: Blend lemon zest and juice, mustard and salt in a blender and blend right up until sleek. With the device running, bit by bit drizzle in the olive oil until emulsified.
Would make 1 cup
SALAD
1 medium bulb celery root, peeled, quartered and thinly shaved on a mandoline (about 2 cups)
1 huge or 2 small bulbs fennel, halved, cored and thinly shaved on a mandoline (about 2 cups)
1 Asian pear, quartered, cored and thinly shaved on a mandoline (about 1 cup)
1 Granny Smith apple, quartered, cored and thinly shaved on a mandoline (about 1 cup)
1 jalapeño chile, finely chopped (with seeds)
¼ cup candied walnuts, finely chopped
3 tablespoons fines herbs (equivalent sections finely chopped chervil, chives, parsley and tarragon)
1 tablespoon finely chopped mint
Meyer Lemon vinaigrette
Kosher salt
Flaky sea salt
Freshly floor black pepper
Recommendations: In a huge bowl, blend the celery root, fennel, pear, apple, jalapeño, walnuts and herbs. Increase ¼ cup of vinaigrette and toss. Period to taste with kosher salt and far more vinaigrette, if wanted. Transfer to a shallow serving bowl, period with flaky salt and pepper and serve.
Helps make 4 to 6 servings
From “Chasing Flavor” by Dan Kluger with Nick Fauchald
More Stories
Eating Non Veg While in North India
How To Eliminate Rust From Japanese Tea Pots
Smokey Vegetable Soup With Pasta Smells Very good and Preferences Very good