Shaved Vegetable Salad

Name: Shaved Vegetable Salad
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: Varies
Ingredients: Assorted vegetables (recommended: zucchini, carrot, red and yellow beets, fennel, kohlrabi, celery, asparagus, radishes, snow peas); Olive oil, for drizzling; Chopped fresh dill; Zest and juice of 1 lemon, to taste; Fleur de sel (sea salt); Freshly ground black pepper

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Level: Easy
Total: 15 min

Prep: 15 min

Yield: Varies

Level: Easy
Total: 15 min

Prep: 15 min

Yield: Varies

Ingredients

Assorted vegetables (recommended: zucchini, carrot, red and yellow beets, fennel, kohlrabi, celery, asparagus, radishes, snow peas)

Olive oil, for drizzling

Chopped fresh dill

Zest and juice of 1 lemon, to taste

Fleur de sel (sea salt)

Freshly ground black pepper

Directions

Choose a selection of colorful vegetables from among, for example: zucchini, carrot, red and yellow beets, fennel, kohlrabi, celery, asparagus, radishes, snow peas. Peel the vegetables that need peeling. Slice the bulb-like vegetables very, very thinly on a mandoline. Use a vegetable peeler for tricky vegetables such as asparagus, and sliver anything like the snow peas with a knife. Toss everything except for the beets in a bowl with olive oil to coat. Add a handful or two of chopped dill and the zest of a lemon. Season with fleur de sel, freshly ground pepper, and lemon juice, to taste. Arrange on a serving platter with the beet slices added in decoratively as you arrange the rest. Serve.