Ingredients
- Vegetables (choose a variety):
- Fennel
- Cucumbers
- Carrots (any color), peeled
- Celery
- Radishes (any type)
- Asparagus
- Beets (any color), peeled
- Raw artichoke hearts
- Zucchini
- Yellow or patty pan squash
- Cabbage
- Kohlrabi
- Turnips
- Parsnips
- Celeriac
- Rutabaga
- Other Ingredients
- Olive oil
- Lemon juice
- Maldon salt (or kosher salt)
Instructions
-
Prepare the vegetables
Wash and peel vegetables as needed. -
Shave the vegetables
Using a mandoline, slice the vegetables very thinly. -
Arrange the salad
Place the shaved vegetables on a large plate or platter, layering or mixing them for a colorful presentation. -
Season
Lightly drizzle with olive oil, squeeze fresh lemon juice over the top, and sprinkle with Maldon or kosher salt. -
Serve immediately
Enjoy fresh as a crisp side dish or light starter.
Notes
- Add fresh herbs like dill, parsley, or mint for extra aroma.
- Sprinkle toasted nuts or seeds for crunch.
- Finish with parmesan shavings or feta for added richness.
- For a more substantial salad, add avocado slices or cooked grains like quinoa.
