Chef Jamie Adams’s Insalata Cruda - Atlanta Magazine

Ingredients

• Juice from 4 lemons, divided
• 1 tablespoon kosher salt, plus more to taste
• 1 small fennel bulb
• 1 small to medium turnip or kohlrabi
• 2 small carrots
• 4 radishes
• 1 small zucchini
• 1 head escarole
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 tablespoon red wine vinegar
• Freshly ground black pepper to taste
• 1/4 cup extra-virgin olive oil
• Small block of Parmigiano Reggiano or pecorino Romano cheese for shaving