Shaved Summer Vegetable Salad

Serves: 6

The natural flavors of zucchini, squash, mushrooms and baby golden beets shine in this 15-minute salad drizzled with a honey-mustard vinaigrette.

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1 tablespoon finely chopped shallot
1 1/2 teaspoon dijon mustard
1 1/2 teaspoon honey
3 tablespoons champagne vinegar
kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 zucchini, cut into 2-inch segments
1 yellow squash, cut into 2-inch segments
4 baby golden beets, peeled
3 large white mushrooms
1/3 cup chopped fresh chives, chervil and/or tarragon
kosher salt and freshly ground pepper


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.


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