Friday, April 4, 2014

Shaved Vegetable Salad

Spring on a Plate: Shaved Vegetable Salad
With Spring finally making its arrival, one of things I relish most is the lighter touch I can give to dishes.   With this inspiration in mind, and with the kinder weather in tow, I plan to ramp up my visits to local farmers markets to enjoy more of the fresh, vibrant produce that’s perfect for spring eating.

I got a slight head start recently with this simple, yet elegant and delicious, Shaved Vegetable Salad.  Driven by the vegetables’ vibrant colors, I love bringing this dish together, in a matter of minutes, and enjoying it as an appetizer or light lunch course.  Oozing with the vibrancy of this season, it is nothing short of Spring on a plate.

Happy Eating!

Shaved Vegetable Salad with Classic Vinaigrette

Yellow Squash
Brussels Sprouts
3 tablespoons red wine vinegar
½ cup extra virgin olive oil
½ teaspoon Dijon mustard
Generous pinch of sugar
Salt and pepper, to taste
Sprinkling of fresh herbs (optional)

For Salad: Using a vegetable peeler, shave raw zucchini, squash, asparagus and brussels sprouts. Stack the zucchini and squash shavings and roll into small circles.  Stand the circles up on the serving dish and adorn with the asparagus and brussels sprout shavings.  Drizzle with the vinaigrette (recipe follows) and garnish with a sprinkling of fresh herbs. 

For Vinaigrette: Combine the vinegar, mustard, sugar, salt and pepper and whisk to combine.  Slowly drizzle the olive oil into the vinegar mixture and continue whisking until the dressing thickens.  Store refrigerated in an airtight container.


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