Shaved Vegetable Salad
When beautiful produce is available, sometimes the best way to cook it is, well, not to! This raw salad is crunchy, vibrant and fresh. Use a mandoline to give the vegetables the paper-thin treatment.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 | small candy cane beets |
| 1 | medium carrot |
| 1 | medium watermelon radish , halved |
| quarter of a head red cabbage | |
| 1/4 cup | extra-virgin olive oil |
| 1 teaspoon | honey |
| juice of 1 lemon | |
| kosher salt and freshly ground black pepper | |
| 1 | small bunch watercress , washed and large stems discarded |
| 2 tablespoons | roasted salted pepitas |
| 2 ounces | fresh goat cheese, crumbled (about 1/4 cup) |
| 1/3 cup | fresh basil leaves, torn into pieces |
| 1 tablespoon | roughly chopped fresh chives |
Directions:
Special equipment: a mandoline slicer
Shave the beets into paper-thin rounds, the carrot into paper-thin slices on a bias and the radish into paper-thin half-moons on a mandoline. Thinly slice the cabbage with a sharp knife.
Whisk together the oil, honey, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until well combined. Set aside.
Lay the beet, carrot and radish pieces all over the bottom of a large serving platter. Drizzle with 2 tablespoons of the vinaigrette. Gently toss the cabbage, watercress and remaining vinaigrette together in a medium bowl until well coated. Pile the cabbage and watercress in the middle of the platter and top with the goat cheese, pepitas, basil and chives.
Source: foodnetwork.com
