Recipe taken from ’66 Square Feet’ by Marie Viljoen
FOR THE SALAD:
5 cups of thinly sliced white vegetables (parsnips, turnips, radishes, etc)
1 Honeycrisp apple, cored and thinly sliced, sprinkled with lemon juice
FOR THE DRESSING:
2 TBSP fresh lemon juice
1/4 tsp sugar
fresh ground black pepper
5 TBSP walnut or hazelnut oil
2 heads of Belgian endive, leaves separated
1/3 cup pomegranate seeds
In a bowl, just before serving, whisk the lemon juice with salt to taste and the sugar until they are dissolved. Add pepper to your taste. Whisk in oil until dressing is lightly emulsified.
Using your hands, gently toss white vegetables and apple slices in the mixing bowl until they are covered with dressing. Heap the salad in the middle of a serving plate with the Belgian endive either in among the vegetables and fruit or around the edges. Scatter pomegranate seeds over top and serve at once.