Source: Recipe from Sarah Henkin, CUESA's Market Chef

It was demonstrated for the Food Wise Booth on January 18, 2010

Serves 2-4

INGREDIENTS:

1 or 2 red beets, peeled and thinly sliced into match sticks
1 or 2 golden beets, peeled and thinly sliced into match sticks
5 Brussels sprouts, cored and thinly sliced
3 sunchokes, washed well and thinly sliced into match sticks
2 carrots, peeled and thinly sliced into match sticks
1 small bulb fennel, cored and thinly sliced
Handful arugula, washed and dried
2 Meyer lemons, zested and juiced
Salt and freshly ground pepper
1 clove garlic, grated on a microplane
1 tablespoon Dijon mustard
A couple tablespoons “soft” herbs, such as dill, parsley, cilantro, chives.
¼ pound salty cheese (feta, parmesan, ricotta salata, etc.)
Olive oil

PREPARATION:

Mix first 7 ingredients together in a bowl, toss to incorporate.  In a small bowl whisk together lemon juice, zest, salt, pepper, Dijon, herbs, and cheese. Add olive oil while continuously whisking until dressing is desired consistency.  Toss dressing with the salad, just enough to coat all the vegetables and serve.

Photo by Katie Spence.