1 celery stalk (plus the leaves)
A few handfuls of mesclun
Make the dressing in a mortar. Add the garlic clove and a pinch of
salt and pound it with a pestle mercilessly until you get a garlic
paste. Spoon in some red wine vinegar, a splash of balsamic (for
sweetness), and another pinch of salt and one of pepper and stir to
combine. Taste with your finger and adjust the seasoning to your
liking. Stir in a small splash of olive oil and set aside.
In a large bowl, use a mandoline slicer to shave in the carrots
(try not to peel the carrots too much so they retain their color).
Use the mandoline to slice in the radishes and turnips. Cut the
celery thin on a cutting board (it’s too fibrous to work on the
mandoline). Dress everything with a spoonful or two of the
dressing and then add the mesclun. Toss the salad with your hands
until everything is nicely coated and distributed, adding more
dressing as necessary. Serve right away, before the mesclun wilts.
* See Hugh Acheson’s tip for starting a vinegar at home.