1 Apple-peeled, cored
1 Small White Turnip-peeled
¼ Small Yellow Turnip-peeled
1 Small Butternut Squash-peeled, seeds removed
1 Carrot-peeled, shaved using a vegetable peeler
1 Cup Salad Greens-any favorite variety
1 Cup Apple Cider-boiled down until a syrupy consistency,
cooled (should have about 3 Tbsp. of syrup left)
¼ Cup Apple Cider Vinegar
1 tsp.Dijon Mustard
½ Cup Canola Oil
Salt and Pepper to Taste
Bring a medium sized pot of water to a boil. Prepare an ice bath by mixing ice and cold water in a bowl.
Shave the apples, white turnips, yellow turnips and butternut squash into thin ribbons using a mandolin slicer or sharp vegetable peeler.
Separately blanch the white turnips, yellow turnips and butternut squash, and carrots in the boiling water for about 30 seconds or until just tender. Remove and cool in the ice water to stop the cooking . When cool, drain and pat dry the vegetable ribbons.
Prepare the dressing by placing the reduced apple cider, cider vinegar, Dijon mustard, and canola oil in a bottle with tight fitting lid.
Season dressing to taste with salt and pepper.
In a bowl, combine the blanched vegetables, apples, and salad greens. Add enough dressing just to coat the ingredients. Divide onto salad plates and serve. Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com