Mixed Green Salad with Shaved Root Vegetables

Mixed Green Salad with Shaved Root Vegetables

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4 servings
Source: The Culinary Vegetable Institute at The Chef's Garden


For the dressing

  • 1 clove of garlic, mashed into a paste.
  • ½ Cup extra-virgin olive oil
  • 1 Lemon, juiced
  • 2 tsp Dijon mustard
  • 2 tsp whole grain
  • 2 tbsp honey
  • 1/2 shallot, finely minced
  • Black Pepper to taste
  • Salt to taste

For the pickled onions 

  • ¼ of 1 large sweet onion, thinly sliced 
  • 1 thinly sliced beet
  • 1 ¼ cup of pickle brine from the fridge
  • 2 tbsp champagne vinaigrette
  • ¼ cup water
  • 1 tbsp of honey
  • A few cracks of black pepper
  • 1 tsp toasted caraway seeds

For the Salad

  • 1 lb Mixed Greens, washed and dried.
  • 1 handful Carrots, washed about 8 carrots
  • A few radishes, washed
  • ½ small radicchio, washed and quartered from root to top, leaves separated
  • The Supremes of 8 mandarins - Scraps pressed and juice reserved
  • 1 cup of slivered almonds, toasted 300f for 2-5 minutes
  • Sprinkle with Microgreens
  • Sprinkle with Micro Herbs



  • In a small sauce pot combine the brine, honey, and cracked pepper. Bring the brine up to a simmer and add the onions, after 10 seconds cover the pot and remove from the heat. Allow to sit, covered,  for 20 minutes.
  • In a mixing bowl, bring together the citrus juice, dijon, honey, garlic, and shallot. in a medium bowl. While whisking quickly, slowly emulsify the olive oil in a tbsp or so at a time, then season to taste. 
  • Roughly chop or tear the greens and add them to a large mixing bowl. Using a mandoline or vegetable peeler shave the root vegetables and add them to the greens. Add the endive leaves and mandarin segments to this 
  • Drain the pickled onions and add them as well as the almonds to the salad. Dress and toss the salad then taste for seasoning.

Leave a comment

Please note, comments must be approved before they are published