Recipe courtesy of Laura Calder

Shaved Vegetable Salad

  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: Varies
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Ingredients

Assorted vegetables (recommended: zucchini, carrot, red and yellow beets, fennel, kohlrabi, celery, asparagus, radishes, snow peas)

Olive oil, for drizzling

Chopped fresh dill

Zest and juice of 1 lemon, to taste

Fleur de sel (sea salt)

Freshly ground black pepper

Directions

  1. Choose a selection of colorful vegetables from among, for example: zucchini, carrot, red and yellow beets, fennel, kohlrabi, celery, asparagus, radishes, snow peas. Peel the vegetables that need peeling. Slice the bulb-like vegetables very, very thinly on a mandoline. Use a vegetable peeler for tricky vegetables such as asparagus, and sliver anything like the snow peas with a knife.
  2. Toss everything except for the beets in a bowl with olive oil to coat. Add a handful or two of chopped dill and the zest of a lemon. Season with fleur de sel, freshly ground pepper, and lemon juice, to taste. Arrange on a serving platter with the beet slices added in decoratively as you arrange the rest. Serve.
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