By Molly Baz, Bon Appétit
For shaved veg salads with the coldest crunch, submerge the cut roots and tubers in a big bowl of icy water. Instead of oxidizing or drying out, they'll get even crisper as they soak. The best news? You can do this step up to six hours in advance, perfect for when you're prepping for a big dinner party. Set yourself up for a stunning salad by using a mix of multicolored root vegetables, or keep it monochromatic if there’s a single standout at the market.
Yield: 4 servings
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For shaved veg salads with the coldest crunch, submerge the cut roots and tubers in a big bowl of icy water. Instead of oxidizing or drying out, they'll get even crisper as they soak. The best news? You can do this step up to six hours in advance, perfect for when you're prepping for a big dinner party. Set yourself up for a stunning salad by using a mix of multicolored root vegetables, or keep it monochromatic if there’s a single standout at the market.
Yield: 4 servings
Ingredients
- 1½ lb. mixed crunchy vegetables (such as fennel, radishes, turnips, beets, and/or carrots), tough skins peeled
- 1 cup walnuts
- 5 oil-packed anchovy fillets
- 2 large garlic cloves
- Kosher salt
- ⅓ cup extra-virgin olive oil, plus more for drizzling
- 3 Tbsp. fresh lemon juice
- 2 oz. Parmesan, shaved, divided
Special Equipment
- A mortar and pestle
Recipe Preparation
- Thinly slice vegetables on a mandoline (they should be about the thickness of a nickel). Fill a large salad spinner (or bowl) with ice water and add vegetables; let sit at least 15 minutes or up to 6 hours. (Cover and chill if letting sit longer than 1 hour.)
- Meanwhile, preheat oven to 325°. Toast walnuts on a rimmed baking sheet, tossing once, until deep golden brown, about 9 minutes. Let cool, then crush or chop to about the size of a lentil.
- Smash anchovies, garlic, and a big pinch of salt in a mortar and pestle to form a smooth paste. (Alternatively, you can use the side of a chef’s knife to crush the garlic, then mash with the anchovies and salt on a cutting board.) Transfer to a small saucepan and add ⅓ cup oil. Cook over medium-low, stirring often, until garlic is just starting to turn golden brown, about 3 minutes. Transfer to a large bowl and let cool slightly. Mix in walnuts and lemon juice; taste and season with salt.
- Skim off any ice cubes from water bath and drain vegetables. Cover salad spinner and spin vegetables, periodically pouring off any collected water as needed, until they are very dry. Add to bowl with dressing and toss to coat. Add half of Parmesan and toss again just to evenly distribute.
- Arrange salad on a platter. Top with remaining Parmesan, drizzle with some oil, and season with pepper.
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