SHAVED VEGETABLE SALAD
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
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
THE MULTIPURPOSE SHAVED-VEGETABLE SALAD
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
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
Provided by Food Network
Time 15m
Yield Varies
Number Of Ingredients 6
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 SUMMER VEGETABLE SALAD
Provided by Food Network Kitchen
Time 15m
Yield 6 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 120 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 392 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 2 grams, Sugar 5 grams
SHAVED KALE AND ROOT VEGETABLE SALAD
Steps:
- For the red wine vinaigrette: In a medium mixing bowl, combine the red wine vinegar, shallots, garlic, salt and pepper and whisk together well. Slowly whisk the extra-virgin olive oil into the middle of the vinegar mixture to create an emulsion, incorporating all the oil. Stir in the chives. Cover and refrigerate.
- For the salad: In a medium saucepan, toast the quinoa in the olive oil over medium-high heat about 1 minute to evaporate the water. Add the vegetable stock and salt and bring to a boil. Immediately reduce to a simmer and cook, covered, until the water is absorbed, about 15 minutes. Remove from the burner and allow to sit covered for 5 minutes. Fluff the quinoa and let cool uncovered; reserve to the side.
- In a large mixing bowl, combine the kale, carrots, radishes, red onion and cooked red quinoa. Add the red wine vinaigrette and toss well to thoroughly combine. Place the salad on a large serving platter and serve immediately.
More about "the multipurpose shaved vegetable salad recipes"
SHAVED VEGETABLE SALAD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (2)Total Time 15 minsCuisine AmericanCalories 144 per serving
SHAVED ROOT VEGETABLE SALAD RECIPE | BON APPéTIT
From bonappetit.com
SHAVED ROOT VEGETABLE SALAD WITH PISTACHIOS RECIPE
From eatingwell.com
IN A SALAD RUT? SHAVE YOUR VEGETABLES. | AMERICA'S TEST …
From americastestkitchen.com
Author Kate Bernot
SHAVED ZUCCHINI SALAD RECIPE | MICHAEL SYMON | FOOD NETWORK
From foodnetwork.com
Author Michael SymonSteps 3Difficulty Easy
SHAVED VEGETABLE SALAD • HEALTHY AND SO PRETTY! - THE VIEW FROM …
From theviewfromgreatisland.com
SHAVED VEGETABLE SALAD (EASY ARUGULA SALAD) - A BEAUTIFUL PLATE
From abeautifulplate.com
SHAVED ROOT VEGETABLE SALAD RECIPE - TASTING TABLE
From tastingtable.com
SHAVED VEGETABLE SALAD - WEELICIOUS
From weelicious.com
THE MULTIPURPOSE SHAVED-VEGETABLE SALAD - MEALPLANNERPRO.COM
From mealplannerpro.com
THE MULTIPURPOSE SHAVED-VEGETABLE SALAD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
101 COMPLEMENTARY SIDE SALAD RECIPES | EPICURIOUS | EPICURIOUS
From epicurious.com
SHAVED VEGETABLE SALAD WITH CREAMY CHEESE RECIPE - THE …
From washingtonpost.com
THE MULTIPURPOSE SHAVED-VEGETABLE SALAD - GOODTASTE WITH TANJI
From goodtaste.tv
SHAVED VEGETABLE SALAD RECIPE - HOME CHEF
From homechef.com
SHAVED VEGETABLE SALAD - BIG DELICIOUS LIFE
From bigdeliciouslife.com
THE MULTIPURPOSE SHAVED-VEGETABLE SALAD | PUNCHFORK
From punchfork.com
You'll also love