Ingredients
Scale
For the dressing:
- 2 tablespoons olive oil
- 1 tablespoon maple syrup (or liquid honey)
- 1½ tablespoon grainy mustard
- 1 tablespoon water
- 1 tablespoon apple cider vinegar
- 2 teaspoons freshly peeled and grated (or 1 teaspoon prepared) horseradish
- 2 cloves garlic, grated or very finely minced
- ½ teaspoon salt, or to taste
- ¼ teaspoon pepper, or to taste
For the salad:
- 2 large turnips, scrubbed and peeled
- 1 large beet (or 2 small), scrubbed and peeled
- 1 medium daikon radish, scrubbed and peeled
- 1 medium Cortland apple
- ¼ cup chopped dill
- 1 red grapefruit, peeled and segmented
- 1 small head butter lettuce
- Balsamic vinegar for drizzling (optional)
Instructions
- In a jar with a lid, combine the olive oil, maple syrup, mustard, water, vinegar, horseradish, garlic, salt and pepper, and shake vigorously until emulsified. Alternatively, combine all the ingredients but the oil together in a bowl and slowly pour in the oil while whisking.
- Prepare the vegetables: Using the thinnest slicing setting on the mandolin (and the guard!), slice the root vegetables as close to wafer-thin as possible. You can also use a very sharp knife to do this. Add the vegetables into a bowl and toss with the dill and ¾ of the dressing (taste first to see if you want to add the rest). Continue with recipe to eat now, or let the salad sit in the fridge overnight.
- To serve: Rinse and dry the butter lettuce and tear it into small pieces and add into a large bowl. Thinly slice the apple with the mandolin, and mix with the marinated root vegetables. Add apple and veggies to the bowl and top with the leftover dressing (if you wish) and grapefruit. Optional: Drizzle the grapefruit with balsamic vinegar.