Shaved Summer Vegetable Salad
When beautiful summer 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.
- 2 small candy cane beetroots
- 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
- Salt and freshly ground black pepper
- 1 small bunch watercress, washed and large stems discarded
- 2 tablespoons roasted salted pepitas (pumpkin seeds)
- 2 ounces fresh goat's cheese, crumbled (about 1/4 cup)
- 1/3 cup fresh basil leaves, torn into pieces
- 1 tablespoon roughly chopped fresh chives
Special equipment: a mandoline slicer
1. Shave the beetroot 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.
2. 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.
3. Lay the beetroot, 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 (pumpkin seeds), basil and chives.
A watermelon radish looks just like its fruit namesake. Green on the outside and bright pink on the inside. Look for it, in the summer, at farmer?s markets or the specialty produce section in your grocery store.