Meals like this shaved veggie salad help me to get through this fast easily and make it a little less difficult to handle. The tedious part about this salad is the preparation. However, if you have a mandoline, it’s easy and fun! I know…get a life, right?! (Try it and you’ll see lol) After the veggies are shaved, throw in a bowl and you’re done!
Shaved Veggie Salad
6c romaine lettuce, roughly chopped
1c shaved carrot
1c shaved cucumber
¾ c shaved zucchini
¼ c shaved red onion pearls
½ c shaved radish
1c grape tomatoes, halved
Use a mandoline to “shave” veggies (very thin slices). Mix shaved veggies, tomatoes and romaine lettuce in a large salad bowl. Toss with vinaigrette (recipe below). Serve at room temperature or chilled.
When I first made this vinaigrette, it was totally an experiment. I don’t know about you, but my experiments in the kitchen always turn out the best (go figure!). This vinaigrette is TO DIE FOR! I seriously almost drank the rest of what I had out of the bowl after my salad was gone. Okay…I’ll let the recipe speak for itself!
Personally, I prefer less of the olive oil taste in my vinaigrettes. I love having multiple dimensions and the addition of the Dijon and Italian seasoning do just that. However, the recipe is easy enough to modify and cater to your own personal tastes.
1 tbsp shallot, minced
2 tbsp white balsamic vinegar
1 tsp Dijon mustard
¼ tsp kosher salt
¼ tsp ground pepper
¼ tsp Italian seasoning
¼ c extra-virgin olive oil
Combine first 6 ingredients in a small mixing bowl. Slowly whisk in oil until emulsified. Serve chilled. Store refrigerated for up to 2 days.
Note: Mustard is used in many vinaigrette recipes for emulsification. This process breaks down fats and allows liquids that are typically immiscible, to mix well together. Slowly adding in the fat (oil) also aids in the emulsification process and slows the separation of liquids during storage.
And yes...I'm a nerd :)
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