| Serves | 2 to 4 |
| Total Time | 15 minutes |
A variation of this salad, called the “special salad,” was often served at the Vat and Tonsure restaurant in Portland. I like it both with and without the addition of salad greens.
| 1 | turnip, peeled and cut into matchsticks | |
| 1 | carrot, peeled and cut into matchsticks | |
| 3 | green onions, trimmed and cut into long strips (the same length as the other vegetables) | |
| ¼ | lb. Gruyère cheese, cut into matchsticks | |
| 1 | head of romaine lettuce, washed, dried and cut into thin slivers (optional) | |
| 2 | Tbsp. olive oil | |
| ~ | Juice from half a lemon | |
| ~ | Salt and pepper to taste |
This content is from the Culinate Kitchen collection.
Salads | |
| | |
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