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.
|2||small candy cane beets|
|1||medium watermelon radish , halved|
|quarter of a head red cabbage|
|1/4 cup||extra-virgin olive oil|
|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.