SHAVED VEGETABLE SALAD

Shaved Vegetable Salad image

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

Ingredients

2 small candy cane beets
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
Kosher salt and freshly ground black pepper
1 small bunch watercress, washed and large stems discarded
2 tablespoons roasted salted pepitas
2 ounces fresh goat cheese, crumbled (about 1/4 cup)
1/3 cup fresh basil leaves, torn into pieces
1 tablespoon roughly chopped fresh chives

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