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Shaved Vegetables with Garden Herbs

“The thought of shaved raw vegetables in the context of a salad may appear odd or unusual, however the individual flavors of the vegetables are easily identified.-Chef John Coletta of Quartino Ristorante & Wine Bar

Prep Time: 20 minutes
Serves: 4

1/3 cup Radishes, sliced paper thin
1/3 cup Fennel, sliced paper thin
1/3 cup Celery; sliced paper-thin
1/3 cup Carrots, peeled and sliced paper thin
1/3 cup Yellow squash, sliced paper thin
1/3 cup Zucchini squash, sliced paper-thin
1/3 cup Heirloom beets, peeled and sliced paper thin
1/3 cup Dandelion leaves, cut into 1-inch pieces
2 tbs. Chives, cut into 1-inch sticks
2 tbs. Italian parsley leaves
2 tbs. Fennel tops, coarsely chopped
2 tbs. Celery tops, coarsely chopped
1 tbs. Lemon juice, freshly squeezed
3 tbs. Extra-virgin olive oil, organic
Salt and pepper to taste

Wash sliced vegetables (first 7 ingredients) well in cold water. Transfer vegetables to a salad spinner and spin until all water is removed. Transfer vegetables into a stainless steel bowl and add the chives, Italian parsley, fennel and celery. Drizzle lemon juice and olive oil over the vegetable and herb mixture and season to taste with salt and pepper. Toss all of the ingredients gently until combined. Serve immediately and ENJOY!

Side note: Don’t be afraid to mix it up – try using vegetables that are seasonal and locally available at your farmer’s market!


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