Recipe by Dani Lind, found on driftlessorganics.com
Ingredients
- 4 cups mixed root vegetables, grated (beets, peeled celeriac, turnips, peeled rutabaga, carrots, etc.)
- Juice & zest of 1/2 lemon
- 1 egg yolk
- 1 tsp. apple cider vinegar
- 1 tsp. grainy mustard
- 1 tsp. honey
- ¼ tsp. dried marjoram
- ⅛ tsp. chipotle powder
- ½ tsp. cumin seed, toasted
- ½ cup oil (sunflower, olive, avocado, etc.)
- Salt & pepper to taste
Directions
In a large bowl, whisk together lemon juice/peel, egg yolk, vinegar, mustard, honey and spices.
While whisking briskly, add oil in a slow stream until emulsified.
Fold vegetables in to dressing, season to taste and serve.
