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Shaved Vegetable Salad
Shaved Vegetable Salad
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Prep Time:
15 minutes
Total Time:
15 minutes
Spring vegetable salad with carrots, fennel, radish, and asparagus. Tossed in citrus honey vinaigrette with Parmesan and walnuts. Customize with your favorite veggies!
Ingredients:
  • For the salad:
  • 8 ounces (about 10 medium) asparagus spears, woody ends snapped off
  • 2 medium carrots
  • 1/2 large bulb fennel
  • 6 radishes
  • For the dressing:
  • 1 tablespoon plus 1 teaspoon lemon juice
  • Zest 1/2 lemon
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 cup roughly chopped fresh mint
  • For garnish:
  • 2 ounces Parmesan cheese
  • 1/3 cup chopped walnuts
Instructions:
  • Thinly slice the vegetables using a Japanese mandoline for longer, diagonal slices on the asparagus and carrots. Alternatively, use a chef’s knife or food processor with the slicer attachment. Transfer the sliced vegetables to a large bowl.
  • Prepare the dressing by combining lemon juice, zest, olive oil, honey, and salt in a small bowl, whisking until well combined.
  • To finish the salad, gently mix in fresh mint leaves and the dressing, adding gradually. Enhance with around 20 delicate shavings of Parmesan using a vegetable peeler. Toss once more, adjusting seasoning and dressing to achieve a light, not overwhelming, coating on the vegetables.
  • Transfer the dish to a large plate and sprinkle the walnuts on top. Serve promptly to enjoy at its best.

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