This light, fresh salad adds color to the table and balances out the richness of the rest of the menu. Use a mandoline, vegetable peeler, or sharp chef’s knife to slice the vegetables as thinly as possible.
2 tablespoons walnut oil
2 tablespoons grapeseed oil
2 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3 (3- to 4-oz.) carrots, peeled, thinly sliced
3 (2-oz.) radishes, thinly sliced
2 (4-oz.) baby turnips, halved and thinly sliced
1 (5- to 6-oz.) kohlrabi, peeled, halved, and thinly sliced
4 (3- to 4-oz.) bunches young lettuces, torn
How to Make It
Whisk together walnut oil, grapeseed oil, vinegar, salt, and pepper in a small bowl. Combine vegetables and lettuces in a large bowl; drizzle with dressing, and toss to coat.