This early spring salad combines the best of winter; crunchy root vegetables, with just a hint of Spring added in, by way of microgreens. It lets your taste buds know Spring is on its way.
1 small celery root
1 large beet
1 medium fennel bulb
1 cup microgreens (or other sprouts)
3–4 ounces fresh goat cheese, crumbled
1/2 cup chopped nuts (hazelnuts, almonds, walnuts, pecans)
Juice of 2 lemons, divided
Olive oil, for drizzling
Coarse sea salt and fresh ground black pepper, to taste
Prepare the veggies – peel the celery root and beet. Shred or grate into separate bowls. (I used the grating disk for my food processor.) Squeeze half of one of the lemons over the shredded celery root and toss to coat. This will prevent it from turning brown. Cut the stalks and leafy top of the fennel off of the bulb. Cut the bulb in half and cut a V into each half to remove the hard core. Discard the core. Using a mandoline or a sharp knife, very thinly shave or slice the fennel. (It doesn’t matter if it’s cross- or lengthwise.) Place in another bowl and squeeze the other half of the lemon over the top and toss to coat. This will also prevent browning.
Assemble salad – have four salad plates ready. Layer the beets, celeriac, and fennel onto the plates. Top with some of the microgreens, crumbled goat cheese, and nuts. Season well with salt and pepper, then squeeze a little fresh lemon juice over the top. Finish by drizzling with the olive oil. Serve immediately.
Note: You can prepare the salad components ahead of time and assemble at the last minute. Keep them covered and refrigerated until assembly time. The celeriac and fennel will probably turn brown (like apples and pears), but it won’t affect the taste. Add a little more lemon juice to the bowls and toss to help prevent that.
Keywords: spring salad, root vegetable salad, microgreens salad