Shaved Vegetable Salad with Champagne Vinaigrette
This is a great recipe to use up your vegetables from the garden. I got this recipe from my friend Catherine Brandel while I was at the CIA. This is an easy to prepare dish and captures the flavors of the raw vegetables really nicely. I use a mandolin or a food processor with a cutting tool if I am in a hurry or don’t feel like slicing. It is wort the time and a great salad to practice your mad knife skills. Have fun.
Shaved Summer Garden Vegetable Salad
Yield: 4 Portions
Dressing
Ingredients Amounts
Lemon juice, fresh 1 Tbsp.
Garlic clove, minced 1 ea.
Champagne vinegar 1 tsp.
Salt 1/4 tsp.
Italian Parsley, chopped 1 Tbsp.
Extra virgin olive oil 3 Tbsp.
Salad
Fennel bulbs, medium, stalks removed 1 ea.
split in half from top to bottom
Lemon juice, fresh 1 tsp.
Cucumber, English, seeded 1 ea.
Celery stalks, trimmed 3 ea.
Carrots, peeled 1 ea
Radishes, trimmed 3 ea.
Summer squash, trimmed 1 ea.
(any variety)
Method
1. To make the dressing, in a small bowl combine the lemon juice, garlic vinegar and salt. Let sit for 1/2 hour at room temperature. Whisk in oil and check the seasoning.
2. No more than 1 hour before serving, slice the vegetables 1/16-inch thick with a sharp knife, a mandolin or the 1mm slicing disc on a food processor. Toss the shaved fennel with lemon juice and seal in a plastic bag. Wrap the other shaved vegetables in a damp dishtowel or napkin. Refrigerate all the vegetables until needed.
3. To serve, toss all the shaved vegetables with the dressing, arrange on serving plates, sprinkle with a little salt.
Have a great day and come visit us at A Flash in the Pan for great recipes and menus.
Chef Max
9-8-09
