Inspired by Bon Appétit
Makes 4 servings
- 1½ lb. mixed crunchy vegetables (such as fennel, radishes, turnips, beets and/or carrots), tough skins peeled
- 1 cup walnuts
- 2 large garlic cloves
- Kosher salt
- ⅓ cup extra-virgin olive oil, plus more for drizzling
- 3 Tbsp. fresh lemon juice
- 2 oz. Parmesan, shaved, divided
- Thinly slice the vegetables on a mandoline to about the thickness of a nickel. Fill a large bowl with ice water and add the vegetables. Let sit for at least 15 minutes or up to 6 hours. Cover and chill if letting the vegetables sit longer than 1 hour.
- Meanwhile, preheat the oven to 325°F. Toast the walnuts on a rimmed baking sheet, tossing once, until deep golden brown, about 9 minutes. Let cool, then crush or chop the walnuts to about the size of a lentil.
- Smash the garlic and a big pinch of salt in a mortar and pestle to form a smooth paste. Alternatively, you can use the side of a chef’s knife to crush the garlic, then mash with the salt on a cutting board. Transfer to a small saucepan and add ⅓ cup of the oil. Cook over medium-low heat, stirring often, until the garlic is just starting to turn golden brown, about 3 minutes. Transfer to a large bowl and let cool slightly. Mix in the walnuts and the lemon juice; taste and season with salt.
- Skim off any ice cubes from the water bath and drain the vegetables. Dry the vegetables with a salad spinner or towel. Add the vegetables to the bowl with the dressing and toss to coat. Add half of the Parmesan and toss again to evenly distribute.
- Arrange the salad on a platter. Top with the remaining Parmesan, drizzle with some oil and season with pepper. Enjoy!