Shaved Vegetable Salad

Serves: 6

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.

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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


Special equipment: a mandoline slicer

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.


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