Salad Spinner

Dressing:
2 garlic cloves
2 pasteurized egg yolks 
2 tablespoons fresh lemon juice
1/2 tablespoon finely grated lemon rind
2 tablespoons white wine vinegar
1/2 teaspoon kosher salt 
3/4 cup extra-virgin olive oil 

Salad:
1 head celeriac (celery root), peeled and cut into julienne strips
4 apples, cored (Fuji or Gala), cut into julienne strips
¼ teaspoon salt
Coarsely ground black pepper
8 walnut halves, toasted
Chopped celery heart leaves

1. To prepare dressing, place garlic in a food processor. Pulse to chop. Add egg yolks, lemon juice and rind, vinegar and salt. Pulse to combine. With motor running, gradually add olive oil in a steady stream; process until dressing has thickened.
2. To prepare salad, place celeriac, apples, salt and pepper in a large bowl; add 1 cup dressing, (you’ll have some left over). Toss to combine. Top with toasted walnuts and celery heart leaves. Serves 6. Recipe by Relish Chef Jon Ashton.

Relish This and That, Nov. 2009

Per serving (with 1 cup dressing): 139 calories, 10g fat, 21mg chol., 1.5g prot., 13g carbs.,
2g fiber, 184mg sodium.

1 pound red cabbage, finely shredded  
2 tablespoons soy sauce
2 tablespoons white wine vinegar
3 tablespoons fresh tangerine, orange or grapefruit juice
1 tablespoon olive oil
2 teaspoons honey
1/4 teaspoon crushed red pepper
¼ teaspoon salt
2 cooked beets, peeled and grated
Finely grated rind of 1 orange 
4 cups tangerine, orange or grapefruit sections
10 radishes, thinly sliced

1. Place cabbage and next 7 ingredients (cabbage through salt) in a large bowl. Toss well.
2. Add remaining ingredients; toss gently. Let stand a few minutes before serving. Serves 8.

Recipe by Chef Jon Ashton, "Salad Spinner," Nov. 2009.

Per serving: 110 calories, 2g fat, 0mg chol., 4g prot., 18g carbs., 4g fiber, 200mg sodium.

1 fennel bulb, trimmed and cut into ½-inch slices
3 tablespoons olive oil, divided
1 cup cherry tomatoes
¼ cup balsamic vinegar
2 garlic cloves, chopped
1/2 teaspoon dried thyme
2 cups arugula

1. Steam fennel, covered, about 7 minutes. 
2. Heat 1 tablespoon olive oil in grill pan over medium-high heat. Add fennel, and cook 4 minutes on each side or until charred.
3. Place tomatoes in small skillet over medium heat. Add vinegar, remaining 2 tablespoons olive oil, garlic and thyme. Bring to a boil. Reduce heat and cook until tomatoes burst. Mash with a fork or potato masher. (Be careful not to overcook and let liquids evaporate.)
4. Divide arugula among 4 plates. Top with fennel and spoon hot tomato dressing over the top. Serves 4.

Recipe by Relish Chef Jon Ashton, "Salad Spinner," Nov. 2009.

Per serving: 100 calories, 8g fat, 0mg chol., 1g prot., 7g carbs., 2g fiber, 40mg sodium