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
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 serve
-This salad pairs well with grilled or roasted meats.