Shaved Vegetable Salad Recipes

Steps:

• Make the vinaigrette: Stir together the shallot, mustard, honey, vinegar, 3/4 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil.
• Thinly slice the zucchini and squash lengthwise (with a mandoline, if you have one, or a vegetable peeler), then thinly slice the beets and mushrooms. Drizzle with the vinaigrette and toss. Sprinkle with the chives, chervil and tarragon. Season to taste with salt and pepper.

Steps:

• Crush 2 tablespoons hazelnuts; place in a small bowl. Whisk in orange and lemon juice, vegetable oil, and hazelnut oil. Season vinaigrette to taste with salt and pepper.
• Thinly slice beets, turnip, carrot, and radishes using a mandoline or V-slicer. Place red beet slices in another small bowl and remaining vegetables and parsley in a medium bowl. Spoon 3 tablespoons vinaigrette over red beets; pour remaining vinaigrette over vegetables in medium bowl. Toss each to coat. Season with salt and pepper.
• Arrange red beets on a platter; spoon over any vinaigrette from bowl. Top red beets with remaining vegetables. Drizzle salad with any remaining vinaigrette; garnish with remaining 2 tablespoons hazelnuts.

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.

Steps:

• For the vinaigrette: In a jar with a tight-fitting lid (such as a Mason jar), add vinegar, lemon juice, grapefruit juice, honey, and mustard. Use a Microplane to grate the garlic into the vinaigrette, followed by half of the lemon zest. Season with salt and pepper and shake. Leaving some space in the jar, add olive oil and shake again to emulsify. Set aside.
• Prepare the artichoke: Break off the exterior leaves to access the tender leaves. Using a paring knife, trim the stem, then "turn the artichoke" by placing it upside down. Cut around the base, removing the bitter green outer part in a circular motion. Continue cutting to get to the choke; then, starting at the bottom of the stem, cut in an upward motion. Finally, quarter the trimmed artichoke and cut out the remaining choke. (Chef's tip: Dip the artichoke in water acidulated with lemon juice to prevent browning.) Set aside.
• For the salad: Cut the kohlrabi in half and slice on a mandolin. Trim the tops of the beets and slice on the mandolin, followed by the radish and the artichoke. Cut around the core of the apple to yield four pieces, and slice. Gently toss everything in a bowl and season with salt and pepper. Pour several tablespoons of dressing over the salad and toss again. Store extra vinaigrette in the fridge. Garnish with torn fresh basil and mint. Plate and finish with remaining lemon zest and another drizzle of vinaigrette.