Photo: Shaved Summer Vegetable Salad Recipe
Ingredients
For the vinaigrette:
- 1 tablespoon finely chopped shallot
- 1 1/2 teaspoons dijon mustard
- 1 1/2 teaspoons honey
- 3 tablespoons champagne vinegar
- Kosher salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
For the salad:
- 1 zucchini, cut into 2-inch segments
- 1 yellow squash, cut into 2-inch segments
- 4 baby golden beets, peeled
- 3 large white mushrooms
- 1/3 cup chopped fresh chives, chervil and/or tarragon
- Kosher salt and freshly ground pepper
Directions
Make the vinaigrette: Stir together the shallot, mustard, honey, vinegar, 3/4 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil.
Thinly slice the zucchini and squash lengthwise (with a mandoline, if you have one, or a vegetable peeler), then thinly slice the beets and mushrooms. Drizzle with the vinaigrette and toss. Sprinkle with the chives, chervil and tarragon. Season to taste with salt and pepper.
Per serving: Calories 120; Total Fat 10 grams; Saturated Fat 1 gram; Protein 2 grams; Total Carbohydrate 8 grams; Sugar: 5 grams; Fiber 2 grams; Cholesterol 0 milligrams; Sodium 392 milligrams
Photograph by Con Poulos
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By jillroberts_4805960
GRANDVIEW, MO
on September 29, 2012
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I thought this salad was delicious. Could not find the baby golden beets at the store so i subbed carrots. Other than that, I made it as indicated.
By karen.noel_7296704
Cincinnati, OH
on August 16, 2012
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My presentation didn't look like yours, poor mandoline skills. The salad is good though, thanks for the recipe.
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