SHAVED VEGETABLE SALAD

Shaved Vegetable Salad image

Provided by Food Network

Time 15m

Yield Varies

Number Of Ingredients 6

Assorted vegetables (recommended: zucchini, carrot, red and yellow beets, fennel, kohlrabi, celery, asparagus, radishes, snow peas)
Olive oil, for drizzling
Chopped fresh dill
Zest and juice of 1 lemon, to taste
Fleur de sel (sea salt)
Freshly ground black pepper

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.