Root Vegetable Salad

From Simply Quick and Easy – Richard Ash, via Gina Johnson

12 oz carrots

9 oz daikon

4 oz radishes

12 oz celery root

1 T orange juice

2 stalks celery, with leaves, washed and trimmed

3 ½ oz assorted lettuce leaves

1 oz walnut pieces

Dressing:

1 T walnut oil

1 T white wine vinegar

1 t whole grain mustard

½ t finely grated orange rind

1 t celery seeds

Sea salt and freshly ground pepper

1.  Peel and coarsely grate or very finely shred the carrots, daikon, and radishes.  Set aside in separate bowls.

2.  Peel and coarsely grate or finely shred the celery root and mix with the orange juice

3.  Remove the celery leaves and reserve.  Finely chop the celery stalks.

4.  Divide the lettuce leaves among 4 serving plates and arrange the vegetables in small piles on top.  Set aside while you make the dressing.

5.  Mix all of the dressing ingredients together and season well.  Drizzle a little over each salad.  Shred the reserved celery leaves and sprinkle over the salad with the walnut pieces.