This refreshing change-of-pace salad is a real conversation starter. It relies on a colorful combination of thinly sliced vegetables and fresh herbs instead of conventional lettuces for a bright, crunchy, healthy and especially delicious presentation.
The key here is to use a great kitchen tool, the mandoline, to create the necessary paper-thin slices. A Japanese slicer works well, too.
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.
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%.