Photo by Even Sung, courtesy of Harper Collins
Chef Dan Kluger offers a delicious peek into his new cookbook with this crisp salad recipe, which is lovely with a Meyer lemon vinaigrette.
Makes 4–6 servings
This salad is super crunchy and satisfying, thanks to a medley of shaved vegetables and candied walnuts. It’s the kind of salad you want to assemble and eat right away before the vegetables begin to oxidize. Tying it all together is a sharp Meyer lemon vinaigrette. When I can’t find Meyer lemons, I use an equal-parts combination of regular lemon zest and juice and tangerine or mandarin orange zest and juice—they are a close approximation to the Meyer’s fragrant, sweet-sour flavor profile.
Meyer Lemon Vinaigrette
- 1 tbsp finely grated Meyer lemon zest (from about 2 lemons)
- ½ cup plus 1 tbsp fresh Meyer lemon juice
- 1 tsp Dijon mustard
- ¾ tsp kosher salt
- ½ cup extra-virgin olive oil
Combine the lemon zest and juice, mustard, and salt in a blender and blend until smooth. With the machine running, slowly drizzle in the oil until emulsified.
For Serving
- 1 medium bulb celery root, peeled, quartered, and thinly shaved on a mandoline (about 2 cups)
- 1 large or 2 small bulbs fennel, halved, cored, and thinly shaved on a mandoline (about 2 cups)
- 1 Asian pear, quartered, cored, and thinly shaved on a mandoline (about 1 cup)
- 1 Granny Smith apple, quartered, cored, and thinly shaved on a mandoline (about 1 cup)
- 1 jalapeño chile, finely chopped (with seeds)
- ¼ cup candied walnuts (page 60), finely chopped
- 3 tablespoons fines herbes (equal parts finely chopped chervil, chives, parsley, and tarragon)
- 1 tablespoon finely chopped mint
- Meyer lemon vinaigrette
- Kosher salt
- Flaky sea salt
- Freshly ground black pepper
In a large bowl, combine the celery root, fennel, pear, apple, jalapeño, walnuts, and herbs. Add ¼ cup vinaigrette and toss. Season to taste with kosher salt and more vinaigrette, if needed. Transfer to a shallow serving bowl, season with flaky salt and pepper, and serve.
