Shaved Salad

Shaved Salad

Radishes

Turnips

Carrots

Bitter Greens (tender radish greens, arugula, watercress, microgreens—whatever you can find)

thinly shaved hard cheese slivers (Parmesan, Gruyere, Manchego)

olive oil

lemon juice

sea salt and pepper

Thinly slice the roots, using a mandoline slicer if possible.  The carrots are especially lovely if you use the "carrot peeler"—you know, the ancient one in the back of your drawer? An oldie but a goodie!  

Shave the carrot lengthwise for long ribbons of carrot.  Place shavings in a bowl with the chives and any tender radish greens you salvaged. Toss with just enough oil to coat.  Add a splash of lemon juice, season.  Top with cheese slivers/slices and additional salt. I recommend grey sea salt, or the finest you have.  

This recipe is wide open, depending on what you have on hand.  It is particularly beautiful when the watermelon radishes are on and you have access to multi-colored carrots, but it is just as delicious when using the basics.

Submitted by Jana E.