Choose a selection of colorful vegetables from among, for example: zucchini, carrot
, red and yellow beets, fennel
, celery, asparagus
, 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.