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Shaved Summer Vegetable Salad
- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 120 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 392 milligrams
- Carbohydrates
- 8 grams
- Dietary Fiber
- 2 grams
- Protein
- 2 grams
- Sugar
- 5 grams
Share This Recipe
- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 120 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 392 milligrams
- Carbohydrates
- 8 grams
- Dietary Fiber
- 2 grams
- Protein
- 2 grams
- Sugar
- 5 grams
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.
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