The Multipurpose Shaved Vegetable Salad Recipes

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THE MULTIPURPOSE SHAVED-VEGETABLE SALAD



The Multipurpose Shaved-Vegetable Salad image

You can get away with making this foolproof salad with a sharp knife, but a mandoline is the ideal tool.

Provided by Andy Baraghani

Categories     Bon Appétit     Salad     Radish     Turnip     Fennel     Cauliflower     Beet     Vegetarian     Vegan     Mint     Lemon

Yield 8 servings

Number Of Ingredients 6

12 cups shaved crunchy raw vegetables (such as cauliflower, fennel, turnips, daikon, red and/or black radishes, golden and/or Chioggia beets)
1 cup mint leaves, torn if large
2 lemons
1/4 cup extra-virgin olive oil
2 Tbsp. white wine vinegar
Kosher salt, freshly ground pepper

Steps:

  • Place vegetables in a large bowl. Add mint and finely grate lemon zest over. Cut lemons in half; squeeze juice into bowl. Drizzle in oil and vinegar; season salad with lots of salt and pepper. Toss to coat.
  • Do Ahead
  • Vegetables can be shaved 6 hours ahead. Submerge in a bowl of ice water and chill. Drain and pat dry before using.

SHAVED VEGETABLE SALAD



Shaved Vegetable Salad image

Provided by Food Network

Time 15m

Yield Varies

Number Of Ingredients 6

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

Steps:

  • 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.

SHAVED VEGETABLE SALAD



Shaved Vegetable Salad image

When beautiful produce is available, sometimes the best way to cook it is, well, not to! This raw salad is crunchy, vibrant and fresh. Use a mandoline to give the vegetables the paper-thin treatment.

Provided by Food Network Kitchen

Time 30m

Yield 6 servings

Number Of Ingredients 13

2 small candy cane beets
1 medium carrot
1 medium watermelon radish, halved
Quarter of a head red cabbage
1/4 cup extra-virgin olive oil
1 teaspoon honey
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1 small bunch watercress, washed and large stems discarded
2 tablespoons roasted salted pepitas
2 ounces fresh goat cheese, crumbled (about 1/4 cup)
1/3 cup fresh basil leaves, torn into pieces
1 tablespoon roughly chopped fresh chives

Steps:

  • Shave the beets into paper-thin rounds, the carrot into paper-thin slices on a bias and the radish into paper-thin half-moons on a mandoline. Thinly slice the cabbage with a sharp knife.
  • Whisk together the oil, honey, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until well combined. Set aside.
  • Lay the beet, carrot and radish pieces all over the bottom of a large serving platter. Drizzle with 2 tablespoons of the vinaigrette. Gently toss the cabbage, watercress and remaining vinaigrette together in a medium bowl until well coated. Pile the cabbage and watercress in the middle of the platter and top with the goat cheese, pepitas, basil and chives.

Nutrition Facts : Calories 160, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 5 milligrams, Sodium 190 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 4 grams, Sugar 5 grams

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