Sharon's Recipes

Shaved Vegetable Salad

A client asked me to make a shaved asparagus salad for her dinner party this summer. I thought that it might be more interesting with several vegetables, so here’s my updated version.

Shaved Vegetable SaladIngredients:

1 lb asparagus
1 lb zucchini
1 lb yellow summer squash
1 lb haricot vert, green beans
1 bunch radish
4 tablespoon chopped dill
4 tablespoon chopped Italian parsley
4 tablespoon chopped chives
1 red onion sliced very thinly

Marinade:

juice of 2 lemons
.5 cup of olive oil
salt and pepper to taste

Garnish:

.5 cup pumpkin seeds, salted
saved asparagus tips

Wash and dry asparagus, beans, zucchini, and summer squash. Cut off the hard end of the asparagus and cut the tips to save as garnish. Using a vegetable peeler shave all of these vegetables to thin strips. Thinly slice the radish and red onion.

Marinade: Mix the lemon juice and oil with salt and pepper.

Save some of the marinade for the asparagus tips. Marinate the tips and save in a small container. Toss the rest of the vegetables in a bowl with the herbs, lemon, and oil. Add salt and pepper to taste. Let sit overnight to cook the vegetables. Know that the salad will reduce by half as it wilts.

Just before serving garnish with the asparagus tips and the pumpkin seeds.

Serves 12

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