Shaved Vegetable Salad

TOTAL TIME: 15 min
Prep: 15 min
Inactive Prep: --
Cook: --
 
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
recipe tools

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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