A seasonal salad
Photography by Jeff Greenough | Styling by Courtney Spencer
Fall Root Vegetable Salad & Creamy Lemon Vinaigrette Recipe
Recipe from Ian Boden, Chef & Owner, Staunton Grocery
1 egg (yolk)
1 cup grapeseed oil
1⁄2 cup cream
4 cups shaved seasonal root vegetables
1⁄4 cup soft herbs (leaves only)
salt & fresh cracked pepper to taste
Cut lemons in half and drizzle with oil. Heat grill or cast iron pan to a medium-high heat. Place lemons cut side down and allow to slowly caramelize for 10 to 15 minutes, until they are nicely charred. Set aside and allow to cool.
In a medium sized bowl (glass or stainless steel) add egg yolk, a pinch of salt, several grinds of pepper and whisk. While continuing to whisk, slowly drizzle grapeseed oil into the egg. Make sure not to add the oil too fast or it will separate. Once the egg and oil emulsify, increase the stream of oil until you have used the entire amount. In a separate container, squeeze charred lemons through a strainer to remove any seeds, then whisk into egg and oil mixture. Slowly whisk in cream until thick.
Toss with shaved seasonal root vegetables and herbs.
Related story: Pulling Up Roots