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With the transition of seasons from winter to spring, the market still has many root vegetables like beets, celeriac (a knobby tan orb, also known as celery root), and carrots, as well as a broad array of spring lettuces and greens.
This salad recipe takes advantage of this seasonal crossover, by flavoring a slaw of raw, grated root vegetables with fresh mint, lemon, and optional hot pepper, and serving atop tender spring greens.
1 large or 2 small peeled carrots*
½ medium celeriac*, peeled
1 large beet*, peeled
1 small bundle mint leaves*, finely chopped
Juice of one lemon
½ jalapeno pepper (optional), seeded and finely diced
Salt and pepper
High quality olive oil
Assorted mesclun salad greens*
Finely grate carrot, celeriac, and beet, or shred in food processor. Combine grated vegetables, and add mint, lemon juice, diced jalapeno pepper (optional), a few tablespoons of olive oil (to suit your taste), and salt and pepper. Set aside to allow flavors to blend for about 30 minutes.
To serve this colorful salad, put a small bed of mixed greens on a plate, and then top with root vegetable mixture. Garnish with a leaf or two of mint and a generous wedge of lemon that can be squeezed over the top.
