Shaved Vegetable Salad


This refreshing change-of-pace salad relies on a colorful combination of thinly sliced vegetables and fresh herbs instead of conventional lettuces. It's bright, crunchy, healthy, and especially delicious. Use a mandoline or Japanese slicer to create paper-thin slices.


3 Earthbound Farm Organic carrots (peeled and thinly sliced into rounds)
1 English cucumber (thinly sliced)
5 radishes (thinly sliced)
2 large stalks Earthbound Farm Organic Celery (thinly sliced, reserve leaves, if any)
2 small Earthbound Farm Organic Zucchini (sliced into rounds)
1 bunch Earthbound Farm Organic Italian Parsley (stems removed)
1 ounce fresh tarragon leaves
1 small bulb Earthbound Farm Organic Fennel
4 endive
  Sea salt and freshly ground pepper (to taste)
1 teaspoon Dijon mustard
1/4 teaspoon salt
  freshly ground pepper (to taste)
1/2 teaspoon Sugar
3 tablespoons champagne or white wine vinegar
1/4 cup extra-virgin olive oil
1/4 cup walnut or hazelnut oil


Make the vinaigrette first. Combine all of the ingredients in a glass jar or container and shake vigorously to emulsify. Set aside at room temperature.

Combine the sliced vegetables (carrots through zucchini) in a large bowl, and toss to mix.

Add the parsley and tarragon, and toss with your hands to combine.

Just before serving, thinly slice the fennel and cut the endive with a knife into a thin chiffonade. Add to the bowl and toss to combine. 

Drizzle with some of the vinaigrette, adding more as needed. Serve immediately with sea salt and freshly ground pepper.


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