Shaved Summer Vegetable Salad
Serves:
6
Prep Time:
Cook Time:
Total Time:
The natural flavors of zucchini, squash, mushrooms and baby golden beets shine in this 15-minute salad drizzled with a honey-mustard vinaigrette.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 tablespoon | finely chopped shallot |
| 1 1/2 teaspoon | dijon mustard |
| 1 1/2 teaspoon | honey |
| 3 tablespoons | champagne vinegar |
| kosher salt and freshly ground pepper | |
| 1/4 cup | extra-virgin olive oil |
| 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.
Source: foodnetwork.com
