

Yield: tbd. Shoot for four and see who shows up.
Ingredients
Dressing
Method
Wash the greens and combine – tasting for balance between the sweet ones and the heftier flavours of peppers and mustards.
Peel the roots and then shave into long, thin strips on a mandolin, benriner or ronco thing-a-ma-gizmo and cover in ice cold water to encourage them to curl and crisp.
Many dressings will work but you’ll want something that tends to mirror the flavours in the salad – bitter, sweet, mustard and spice - and round them out with some sour and salt.
The particular set of ingredients I’m recommending here make it very easy: mix the dressing in a small bowl with a fork. Yep that’s it. You need little more than a cup’s worth for four people so it’s not a gigantic task.
Eat immediately.
Smile (hopefully).
Brad Long
Isis the Executive Chef of Veritas & My PLace: A Canadian Pub.
www.localfare.ca, www.myplacepub.ca
For Mom and Baby
by Julie Watson