we thought this all white, no-cook, shaved veggie salad seemed the perfect way to keep cool on a record breaking hot temperature day in the city. we've been busy shooting fall root vegetables for FNM and got to come home with lots of goodies, but the last thing we wanted to do was turn on the oven to roast them. this post is adapted from an old bon appetit recipe inspired by a salad from al di la in brooklyn. we had never eaten many of these ingredients raw but think you'll love the crunchy texture & earthy flavor - a delicious and beautiful start or side to any meal!
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1 medium parsnip, peeled & julienned
2 small sunchokes, peeled & thinly sliced
1 small bulb fennel, trimmed & thinly sliced
1 head white Belgian endive, thinly sliced
1/2 small celery root, peeled & julienned
1/2 small head cauliflower, trimmed & thinly sliced
3 tablespoons olive oil
2 tablespoons champagne vinegar
salt & pepper
1/4 cup crumbled blue cheese
in a large bowl, combine parsnip, sunchoke, fennel, endive, celery root and cauliflower and toss lightly. drizzle with oil and vinegar and season to taste with salt and pepper - toss to coat. divide between two shallow bowls and garnish with crumbled blue cheese. enjoy!