Shaved Root Vegetable Salad with Goat Cheese and Hazelnuts

Shaved Root Vegetable Salad with Goat Cheese and Hazelnuts
Shaved Root Vegetable Salad with Goat Cheese and Hazelnuts | http://saltandwind.com We're big fans of salads around here and we believe that, just because the polar vortex has taken over doesn't mean we should have to give them up. In the wi...
Skill
Course
Cuisine
Ingredients
14
Hands-On Time
10 minutes
Total Time
35 minutes
Yield
-
Servings
6 to 8
Diet
Season
Shaved Root Vegetable Salad with Goat Cheese and Hazelnuts | http://saltandwind.com
Skill
Intermediate
Course
Salad
Cuisine
American
Ingredients
14
Hands-On Time
10 minutes
Total Time
35 minutes
Yield
-
Servings
6 to 8
Diet
Vegetarian
Shaved Root Vegetable Salad with Goat Cheese and Hazelnuts | http://saltandwind.com

We're big fans of salads around here and we believe that, just because the polar vortex has taken over doesn't mean we should have to give them up. In the winter months, I love the combination of spicy greens and citrus so felt it time to modernize it a bit with the help of toasty hazelnuts, tangy goat cheese, and creamy avocado so, as long as the heater is up, you can close your eyes and forget about cold weather for just one moment. 

Ingredients

  • 1/2 cup whole hazelnuts
  • 8 ounces kohlrabi

    trimmed and peeled

  • 8 ounces baby beets

    trimmed and peeled

  • 8 ounces carrots

    trimmed and peeled

  • 4 ounces turnips

    trimmed and peeled

  • 2 medium ruby red grapefruits
  • 2 ounces baby mizuna
  • 1 small firm-ripe avocado
  • 4 ounces fresh goat cheese (aka chevre)
  • 1/2 cup white balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • 2 teaspoons Dijon Mustard
  • 1 teaspoon granulated sugar
  • kosher salt and Freshly ground black pepper

Instructions

Heat oven to 375° and bake hazelnuts for 12-15 minutes until roasted. Remove from oven and using a kitchen towel rub the nuts together to remove the skins. Roughly chop the nuts and set aside.

Meanwhile, using the julienne blade of a mandolin, cut the kholrbai into 1/4-inch julienne pieces and scatter onto a large serving dish. Using a mandolin cut the beets, carrots, and turnips or radishes into 1/8-inch slices. Randomly scatter the sliced veggies over the kholrabi.

Using a knife trim the ends off the oranges and lay flat on a cutting board. Cut the rind and as much of the white pith off in strips leaving as much of the orange flesh as possible. Slice to the left and right of each membrane and remove the wedge. Scatter over the veggies.

Combine the vinegar, oil, Dijon, and sugar in a small jar and season with salt and pepper. Close with lid and vigorously shake until completely combined. Taste and adjust seasoning. Add half the dressing to the salad and refrigerate platter for 5 to 10 minutes to chill.

Meanwhile, crumble the goat cheese into large chunks. Cut avocado in half, remove pit and rind and cut into 1/4-inch slices. Add the goat cheese, avocado, and mizuna to the salad. Top with remaining dressing, hazelnuts, and fresh cracked pepper and serve.

Footnotes

Photo by Robin Jolin // Food Styling by Lillian Kang

http://saltandwind.com/recipes/255-shaved-root-vegetable-salad-goat-cheese-and-hazelnuts-recipe

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