The multipurpose shaved-vegetable salad
Indulge in the vibrant flavors of this versatile shaved-vegetable salad - a burst of freshness in every bite! Perfect for any occasion.
Ingredients:
- cups shaved crunchy raw vegetables (such as cauliflower, fennel, turnips, daikon, red and/or black radishes, golden and/or Chioggia beets)
- cup mint leaves, torn if large
- lemons
- cup extra-virgin olive oil
- tablespoons white wine vinegar
- Kosher salt, freshly ground pepper
Instructions:
- Combine vegetables in a spacious bowl. Incorporate mint and grate lemon peel finely on top. Halve lemons, then extract the juice into the bowl. Pour oil and vinegar, and generously season the salad with salt and pepper. Mix well to ensure everything is coated.
- Preparation Tip: Shave the vegetables in advance up to 6 hours. Keep them in a bowl of ice water to chill. Remove from water, dry gently before incorporating into the recipe.
Summary:
- Calories: 1357 kcal
- Fat: 61 g
- Protein: 41 g
- Carbs: 171 g
- Potassium: 2966 mg
- Magnesium: 333 mg