Eatdrink #44 November/December 2013
The LOCAL food and drink magazine serving London, Stratford and Southwestern Ontario since 2007.
The LOCAL food and drink magazine serving London, Stratford and Southwestern Ontario since 2007.
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№ 44 | <strong>November</strong>/<strong>December</strong> <strong>2013</strong><br />
Recipes from The Flavour Principle © <strong>2013</strong> by Lucy Waverman and Beppi Crosariol. Photography © Ryan Szule.<br />
Published by HarperCollinsPublishers Ltd. All rights reserved.<br />
Shaved Root Vegetable Salad<br />
Young, fresh vegetables give a whole different<br />
look and taste to salads. Use whatever root<br />
vegetables you can find for this one, such as baby<br />
turnips and baby carrots. Bunches of baby beets<br />
also work beautifully, but don’t mix red ones<br />
into the salad until the very end or you’ll turn<br />
everything red. The squash I call for is not a root<br />
vegetable, but it adds another texture to the salad.<br />
If you go with larger vegetables, use a mandoline<br />
for shaving them. With the smaller ones, a<br />
vegetable peeler works well.<br />
Serves 4<br />
Vegetables:<br />
1 bunch baby white turnips, peeled<br />
2 bunches baby carrots, peeled<br />
1 bunch yellow or red beets, peeled<br />
4 baby pattypan squash<br />
Salt and freshly ground pepper<br />
tO finish:<br />
3 thin slices pancetta<br />
2 cups peppery greens<br />
½ cup shaved Pecorino<br />
Romano or Parmesan<br />
ShALLOt Vinaigrette:<br />
1 tbsp chopped shallots<br />
1 tsp Dijon mustard<br />
2 tbsp lemon juice<br />
1⁄₃ cup extra-virgin olive<br />
oil<br />
Salt and freshly ground<br />
pepper<br />
2 tbsp chopped fresh<br />
parsley<br />
Shave turnips, carrots,<br />
yellow beets and pattypans<br />
using a vegetable peeler<br />
or mandoline into a bowl.<br />
Shave red beets (if using)<br />
into a separate bowl.<br />
Season with salt and<br />
pepper.<br />
Stir shallots, mustard and<br />
lemon juice in a bowl. Whisk<br />
in olive oil until emulsified.<br />
Season with salt and<br />
pepper. Stir in parsley.<br />
Fry pancetta in a skillet until<br />
crisp. Drain on paper towels<br />
and finely chop.<br />
Place peppery greens on a platter. Drizzle over a<br />
little vinaigrette. Toss root vegetables, including<br />
red beets, with enough vinaigrette to moisten.<br />
Place on top of greens. Sprinkle pancetta over<br />
salad and finish with shaved cheese.<br />
PAirinG: Sancerre<br />
I’m accustomed to eating radishes and carrots<br />
straight fro the ground after giving them a quick<br />
splash with my garden hose. But raw beets and<br />
turnips were unknown to me until I tasted this<br />
salad. I love the bitter earthiness, and if, like me,<br />
you need a little liquid courage to give it a first<br />
shot, make the wine a crisp, lean, citrusy Sancerre<br />
from France, based on sauvignon blanc.
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