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.
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.