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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.
Preparation: 15 minutes
Cooking:
Total: 15 minutes
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
- ⅓cupwalnuts,chopped
Instructions
-
Cut the vegetables into very thin slices using a Japanese mandolin. Pile into a large bowl.
Dressing:
-
In a small bowl, whisk together the lemon juice, zest, olive oil, honey, and salt.
-
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.
-
Transfer to a large plate. Scatter the walnuts over the top. Serve immediately.
Nutrition
- Calories: 110.86kcal
- Fat: 7.29g
- Saturated Fat: 2.24g
- Monounsaturated Fat: 4.04g
- Polyunsaturated Fat: 0.74g
- Carbohydrates: 7.85g
- Fiber: 2.73g
- Sugar: 4.09g
- Protein: 5.01g
- Cholesterol: 6.43mg
- Sodium: 281.46mg
- Calcium: 151.99mg
- Potassium: 307.34mg
- Iron: 1.69mg
- Vitamin A: 223.17µg
- Vitamin C: 12.08mg
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