Appears in Cook's Illustrated March/April 2023
A salad with robust, refreshing crunch is the best kind of spring tonic. To make it, slice a kaleidoscope of roots, stalks, and bulbs razor-thin and then just add (ice) water.
Making a salad with a robust but varied texture started with vegetable selection: Beets and carrots provided dense, meaty crunch while fennel, radishes, and celery added juicy crispness. We sliced the vegetables thin using a mandoline, tran...