Spring Shaved Salad

A colorful, festive, fresh shaved salad made with a combination of a few crunchy vegetables.  This salad is fast and easy to make and served with a lemon vinegarette dressing.  Carefully shaving the vegetables on a mandoline slicer gives this salad it’s unique texture, please, please, please,  wear a cut resistant kitchen glove when slicing the vegetables.

Spring Shaved Salad with Lemon Vinaigrette

  • Servings: 6-8
  • Difficulty: easy
  • Print

Translucent slices of spring vegetables melding together with a lemon vinaigrette make a wonderful spring salad


-3 heads of Belgian Endive

20 red radishes

1 large fennel cut in half

3 stalks of celery

1/2 cup Extra virgin olive oil

1 tsp Dijon mustard

The juice of 1 lemon

1 tbls  of white wine vinegar

Salt and pepper to taste


-Carefully using a Mandoline Slicer, slice the radishes, fennel, celery on the thinest blade we want the vegetables to be transparent

-With a sharp knife, slice the Belgian endive as thin as possible

-Mix all vegetables together in a glass bowl

-In a bowl add mustard, lemon juice, wine vinegar, salt and pepper, stir with a wire whisk while slowly adding the olive oil.

-Pour dressing over the sliced vegetables and servefullsizeoutput_1b

-This salad pairs well with grilled or roasted meats.

Buon Appetito!



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