Shaved Vegetable Salad
by Brenda Langton, Tastemaker in Residence
This very colorful salad with thinly shaved vegetable ribbons is an elegant start to any meal.
Take special care to crisp your vegetables for at least an hour before assembling and serving the salad. // serves 4 to 6
Ingredients
2 medium-sized carrots (in rainbow colors, if you can find them)
2 to 3 wide stalks celery
3 to 4 radishes, leave a little stem on
1 cucumber
2 cups microgreens
White Balsamic Vinaigrette
Instructions
Peel the carrots. Then, starting at the top and going all the way down to the bottom, use the peeler to cut thin sheets of carrot. Do not turn the carrot at all.
Peel off the outer, stringy part of the celery and discard it. Again, use the peeler to cut long, straight strips of celery.
Peel the cucumber, then cut long strips, turning the cucumber to get nice wide pieces while avoiding the seeds. Throw the seeds away.
Put the vegetable slices in a bowl of cold water for at least an hour to crisp and curl.
Gently toss the vegetables with a light coating of White Balsamic Vinaigrette just before serving. Serve the vegetables on a bed of microgreens.