When you talk about root vegetables, you might be thinking about autumn and early winter. But springtime has its own crop of veggies that come to us from under the soil, and no kitchen should be without them. Chef Jerry Pellegrino has a lot of ideas on what to do with these familiar treats.
Foremost in his mind are carrots, turnips and radishes. As the salad season starts up in earnest, Jerry points out that all three of these can be used creatively in salads... raw! What you want to do is either use a very sharp knife to cut them super thin, or get out your trusty mandolin, which will give you a uniform thinness.