Recipes Shaved-Vegetable Salad 3.0 (2,515) Add your rating & review Michael Symon begins Thanksgiving with this tangle of multicolored vegetables—radishes, golden beet and carrots—tossed with a lemon-dill dressing. Because they're served raw, the vegetables should be sliced very thin, in a food processor or preferably on a mandoline. Symon recommends using a Greek feta for the salad's cheese garnish, because he likes that Greek feta is saltier than some others. More Thanksgiving Vegetable Side Dishes By Michael Symon Michael Symon Instagram A 1998 Food & Wine Best New Chef, Michael Symon grew up in a Mediterranean and Eastern European family. The chef combines that heritage with a Cleveland sensibility at Bar Symon, B Spot Burgers, Lola, Lolita, and Mabel's restaurants. He's known for hosting Emmy-winning talk show The Chew on ABC. Food & Wine's Editorial Guidelines Updated on April 25, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 30 mins Yield: 10 Ingredients 1/2 cup sliced almonds 1 small celery root, peeled and very thinly sliced crosswise 1 small golden beet, peeled and very thinly sliced crosswise 1 small red onion, very thinly sliced crosswise 2 medium carrots, very thinly sliced crosswise 6 radishes, very thinly sliced crosswise 1 garlic clove, mince 1/4 cup fresh lemon juice 1/4 cup plus 2 tablespoons extra-virgin olive oil 2 tablespoons chopped dill Salt and freshly ground pepper 6 ounces feta cheese, sliced Directions Preheat the oven to 350°. Spread the almonds in a pie plate and toast until golden, about 7 minutes. Let cool. In a large bowl, combine the celery root, beet, onion, carrots and radishes. In a small bowl, whisk the garlic with the lemon juice, oil and dill and season with salt and pepper. Add the dressing and feta to the sliced vegetables and toss well. Transfer to a platter, garnish with the almonds and serve. Make Ahead The toasted almonds, vegetables and dressing can be refrigerated separately overnight. Suggested Pairing Substantial Rhône-style whites from California tend to have rich, ripe fruit that's excellent with earthy root vegetables. Rate it Print