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 Celer (thinly sliced, reserve leaves, if any)|
|2 small||zucchini (sliced into rounds)|
|1 bunch||Italian flat leaf parsley (stems removed)|
|1 ounce||fresh tarragon leaves|
|1 small||young fennel bulb|
|Sea salt and freshly ground pepper (to taste)|
|1 teaspoon||Dijon mustard|
|freshly ground pepper (to taste)|
|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.