|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.
Going with the local grains
The exuberant Israeli chef
Try quinoa, amaranth, millet, and sorghum
Velvety, earthy, and confident