
How To Make Shaved Spring Vegetable Salad
This dish mimics the freshness of spring. Spring vegetable salad is made of thinly sliced vegetables drizzled with a light citrusy dressing.
Serves:
Ingredients
For the Salad:
- 8ozasparagus spears,about 10 medium, woody ends snapped off
- 2medium carrots
- ½large bulb fennel
- 6radishes
For the Dressing:
- 1tbsplemon juice,plus 1 teaspoon
- ½lemon,zest
- 2tbspextra-virgin olive oil
- 1tsphoney
- ½tspkosher salt
- ¼cupmint,fresh roughly chopped
For the Garnish:
- 2ozparmesan cheese
- â…“cupwalnuts,chopped
Instructions
-
Cut the vegetables into very thin slices using a Japanese mandolin. Pile into a large bowl.
Dressing:
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In a small bowl, whisk together the lemon juice, zest, olive oil, honey, and salt.
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Just before serving, add mint and the dressing. Use a vegetable peeler to shave about 20 thin shards of Parmesan into the salad. Toss again. Taste and add more salt and dressing if needed.
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Transfer to a large plate. Scatter the walnuts over the top. Serve immediately.
Nutrition
- Calories:Â 110.86kcal
- Fat:Â 7.29g
- Saturated Fat:Â 2.24g
- Monounsaturated Fat:Â 4.04g
- Polyunsaturated Fat:Â 0.74g
- Carbohydrates:Â 7.85g
- Fiber:Â 2.73g
- Sugar:Â 4.09g
- Protein:Â 5.01g
- Cholesterol:Â 6.43mg
- Sodium:Â 281.46mg
- Calcium:Â 151.99mg
- Potassium:Â 307.34mg
- Iron:Â 1.69mg
- Vitamin A: 223.17µg
- Vitamin C:Â 12.08mg
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