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.
Directions for: Food Network Kitchen's Shaved Vegetable Salad
Ingredients
2 small candy cane beets
1 medium carrot
1 medium watermelon radish, halved
head red cabbage
cup extra-virgin olive oil
1 tsp honey
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1 small bunch watercress, washed and large stems discarded
2 Tbsp roasted salted pepitas
2 oz fresh goat cheese, crumbled (about 1/4 cup)
cup fresh basil leaves, torn into pieces
1 Tbsp roughly chopped fresh chives
Directions
1. 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.
2. 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.
3. 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.
Tips and Substitutions
Special equipment: a mandoline slicer
Cooks Note
A watermelon radish looks just like its fruit namesake -- green on the outside and bright pink on the inside. Look for it, in the summer, at farmer's markets or the specialty produce section in your grocery store.
Source and Credits
Courtesy of Food Network Kitchen
Copyright 2017 Television Food Network, G.P. All rights reserved.
See more: Cheese, Healthy, Salad, Vegetables