Spring fever infects everyone differently. Some people clean out their house, others re-organize the lawn furniture. Chefs like Keith Rudolf of terrain start whipping up fresh, lighter dishes in the kitchen. His flavorful salad, filled with crisp root veggies, toasted almonds, and a smoky hint of blue cheese, then topped with an easy, homemade vinaigrette is the perfect way to satisfy your pre-spring craving. Find the full recipe below (as sourced on shopterrain.com) and don’t forget to share your experience, from creation to consumption, with The Town Dish afterward.
Roots of Spring Salad
Recipe sourced here
(Serves 12)
For the Salad
Mixed lettuces: red oak, arugula, spinach, radicchio, or whatever looks best at your market. Don’t feel obligated to buy mixed lettuce in a bag—choose different heads of lettuce and create your own mix.
1 red onion
1 red beet
1 parsnip
1 turnip
1/2 pound sliced almonds, toasted
1/2 pound smoky blue cheese (you can substitute goat cheese, aged cheddar, or your favorite cheese)
2 tablespoons chopped chives
For the Apple Honey Vinaigrette
2 shallots
1/2 teaspoon Dijon mustard
1/2 cup honey
1/2 cup apple cider (sparkling if available)
1/2 cup apple cider vinegar
1/2 bunch parsley
4 sprigs of basil
1 1/2 cups blended oil
Clean all lettuce carefully in cold water. Dry on clean kitchen towels, or in a salad spinner. Scrub root vegetables thoroughly and dry.
Julienne the red onion as thinly as possible.
Using a French mandolin or cheese grater, grate the root vegetables on the large side of the grater.
Place all ingredients into a large mixing bowl. Add chives, almonds, and cheese. Season with salt and pepper.
For the vinaigrette: Rough chop the shallots and add to a blender. Add all other ingredients except the oil. Once the shallots and herbs are pureed, begin to add the oil slowly. Once the vinaigrette emulsifies and comes together, season with salt and pepper.
Drizzle vinaigrette over the greens until they are lightly coated. Too much dressing will weigh down the delicate greens.
Chop, set, and serve!
Photograph credited to terrain.
Guidelines for Commenting
Let's make it our goal as a community to help everyone enjoy and improve the experience of dining out. Whatever you have to say, whether in praise or in critique, please try to say it with love.
When writing comments and reviews, do your best to be friendly, respectful, honest, fair, encouraging, specific, concise and helpful. If you have the time, pay a little attention to grammar and formatting too.
You have to use a real email address. Your comment will not appear on the site until you've clicked on the verification link that gets sent to your inbox.
We moderate comments, and reserve the right to edit or remove any that detract from the kind of good-natured community we want to provide. Whenever we make changes, we'll try our best let the commenter know why.
Don't name names. Feel free to comment on "the owner", "the service", "the chef", or "the staff", but any potentially harmful references to specific individuals will be removed.
If you have any questions for us, you can always reach us through Facebook, Twitter, or through our Contact Form.