Recipe courtesy of Laura Calder
Episode: Free Spirit
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Shaved Vegetable Salad
Total:
15 min
Active:
15 min
Yield:
Varies
Level:
Easy
Total:
15 min
Active:
15 min
Yield:
Varies
Level:
Easy

Ingredients

  • Assorted vegetables (recommended: zucchini, carrot, red and yellow beets, fennel, kohlrabi, celery, asparagus, radishes, snow peas)
  • Olive oil, for drizzling
  • Chopped fresh dill
  • Zest and juice of 1 lemon, to taste
  • Fleur de sel (sea salt)
  • Freshly ground black pepper

Directions

Choose a selection of colorful vegetables from among, for example: zucchini, carrot, red and yellow beets, fennel, kohlrabi, celery, asparagus, radishes, snow peas. Peel the vegetables that need peeling. Slice the bulb-like vegetables very, very thinly on a mandoline. Use a vegetable peeler for tricky vegetables such as asparagus, and sliver anything like the snow peas with a knife. Toss everything except for the beets in a bowl with olive oil to coat. Add a handful or two of chopped dill and the zest of a lemon. Season with fleur de sel, freshly ground pepper, and lemon juice, to taste. Arrange on a serving platter with the beet slices added in decoratively as you arrange the rest. Serve.

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