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Want to impress your family or friends with your salad skills? To earn the wow factor with these thinly shaved vegetables, reach for a mandoline (or ceramic slicer). Ever so thin and almost translucent, these crisp, colorful slices taste as great as they look!

  • Shaved Vegetable Salad

  • Prep Time: 30m | Serves 4
  • This refreshing change-of-pace salad tosses together a combination of colorful thin-sliced veggies with fragrant fresh herbs, and dresses it all in a light, bright vinaigrette given a toasty note by delicious nut oil. It’s a salad worth talking about!
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  • Ingredients

  • DRESSING:
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • Freshly ground black 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
  •  
  • SALAD:
  • 3 carrots (peeled and thinly sliced into rounds or lengthwise into ribbons or julienne)
  • 1 English cucumber (thinly sliced)
  • 5 white radishes or red watermelon radishes (thinly sliced)
  • 2 large stalks celery (thinly sliced, reserve leaves, if any)
  • 2 small zucchini (thinly sliced)
  • 1 bunch Italian parsley (leaves only, stems removed)
  • 1 ounce fresh tarragon leaves
  • 1 small fennel bulb
  • 4 Belgian endives
  • Sea salt and freshly ground pepper (to taste)
  •  
  • Directions

  • Make the vinaigrette first. Put all of the ingredients into a small glass jar or container and seal tightly. Shake vigorously to emulsify. Set aside at room temperature.
  •  
  • Combine the five sliced vegetables (carrots through zucchini) in a large bowl, and toss to mix. Add the parsley and tarragon, and toss again with your hands to combine.
  •  
  • Just before serving, thinly slice the fennel and cut the endive into thin ribbons (chiffonade) with a sharp knife. Add them to the bowl and toss to combine. 
  •  
  • Shake the vinaigrette again right before you use it to ensure that it’s completely mixed. Drizzle the mixture with some of the dressing and toss to just coat the ingredients lightly. Taste and add more dressing as desired. Serve immediately with sea salt and freshly ground black pepper.
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  • Leftover dressing can be stored in the refrigerator, tightly covered, for about 1 week.
  •  
  • Per serving: Calories 220, Fat 15 grams, Cholesterol 0 mg, Sodium 280 mg, Carbohydrates 21 grams, Fiber 7 grams, Sugars 6 grams, Protein 5 grams.
  •  
  • Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 310%, Vitamin C 70%, Calcium 20%, Iron 25%.

Comments

May
28
I like most of my veggies
By: yobry1

I like most of my veggies thicker cut/chunks in a salad so I can taste the flavor of each veggie separately

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