Carrot Salad

Cup of Yum
1. Grate 2 cups of new carrots through the fine holes of a box grater.

For the Vinaigrette

1. Put a generous pinch of sea salt into a small bowl.
2. Add 1 tablespoon red wine vinegar, swirling to dissolve the salt.
3. Add Dijon mustard to taste and using a fork, whisk to incorporate 4 tablespoons of oil.
4. Toss the carrots with chopped parsley.
5. Finish with salt and pepper to taste.

Beet Salad

1. Roast 2 to 3 whole, medium-sized beets at 350°F until they become fork tender, about an hour.
2. When they have cooled, peel them.
3. Dice or shred and put into a bowl before tossing with another vinaigrette.

Celery Root Salad

1. Quarter the celery root, peel, then grate through the large holes of a box grater.
2. Bring water to a boil, add half a tablespoon of salt and blanch the celery root for 1 minute.
3. Drain and squeeze gently to dry thoroughly. Leave in a bowl to cool.

For the Mayonnaise

1. Prepare a mayonnaise in a food processor with the juice of half a lemon, a teaspoon of sea salt and one egg yolk.
2. Turn the machine on and slowly pour in ¾ cup of flavorless oil in a steady stream. When half the oil has been added, taste for seasoning. (If the sauce needs more salt, dilute a pinch in a tablespoon of boiling water. The heat helps set the egg and loosens the texture of the mayonnaise.)
3. With the machine running, add the remaining oil in a thin stream to finish the mayonnaise.
4. Toss the blanched celery root with the mayonnaise.
5. Decorate the salad with a tablespoon of finely chopped chives.