Spiralizers: not just for making fake zucchini pasta anymore. At April Bloomfield's latest New York City restaurant, Salvation Burger, the chef tosses crisp spirals of root vegetables and herbs in a lemon vinaigrette before adding a dollop of seasoned yogurt, hummus, and chopped nuts and seeds. The dish isn't only the perfect complement to heavy burgers and fries, but a salad you'll want to eat all summer long.
The key to a crunchy spiralized salad with plenty of volume is soaking the vegetables in ice water, which allows the vegetables to get crisp. Just make sure to dry them completely before assembling the salad.
Spiralized Root Vegetable Salad
Recipe adapted from April Bloomfield, Salvation Burger, New York, NY
Yield: 4 to 6 servings
Prep Time: 20 minutes, plus chilling time
Cook Time: N/A
Total Time: 20 minutes, plus chilling time
3 multicolored carrots, peeled
1 medium parsnip, peeled
½ celery root, peeled
¼ cup olive oil
2 tablespoons lemon juice
2 tablespoons roughly chopped mint, plus more for garnish
2 tablespoons roughly chopped parsley, plus more for garnish
Kosher salt and freshly ground black pepper, to taste
2 tablespoons plain Greek yogurt
¼ cup hummus
2 tablespoons roasted pumpkin seeds, roughly chopped
2 tablespoons roasted pistachios, roughly chopped
1. Using the smallest blade on a spiralizer, cut the carrots, parsnips and celery root. Transfer to a medium bowl and cover with ice water. If using a purple carrot, cut it last and keep it in a separate bowl to avoid its color from bleeding. Let the vegetables sit in the water for at least 15 minutes to firm. Drain the vegetables and dry well with a salad spinner.
2. In a large bowl, whisk together the olive oil and lemon juice. Add the vegetables and herbs, and toss to coat. Season with salt and pepper.
3. In a small bowl, season the Greek yogurt with salt and pepper. Using the back of a large spoon, smear the hummus on one side of a platter. Pile the salad high in the center, then garnish with a dollop of the seasoned Greek yogurt, the pumpkin seeds, pistachios, mint and parsley, and serve.
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