January 13, 2015

Winter Green Salad With Shaved Roots

Recipe: Eric Vellend

To get the garlic as fine as possible, grate it on a microplane zester (a.k.a. rasp), then mince with a chef’s knife.


  • 1/4 cup extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1/8 tsp minced garlic
  • Salt and pepper, to taste
  • 1 5-oz. container baby kale
  • 1 medium head radicchio (preferably Treviso), cut into 3″ pieces
  • 2 large Belgian endives, leaves separated and halved
  • 1/2 cup thinly sliced carrot rounds
  • 1/2 cup thinly sliced celery root
  • 1/2 cup thinly sliced radish, preferably watermelon


Yield: Serves 8

  1. To make vinaigrette, whisk together oil, vinegar, lemon juice, garlic, salt and pepper.
  2. Place remaining ingredients in a large mixing bowl. Season with salt and pepper. Add some dressing. Toss to evenly coat.

Stacey Brandford


House & Home February 2014