Recipe: Shaved summer vegetables

Reprinted with permission from "River Cottage Veg" by Hugh Fearnley-Whittingstall, © 2013. Published by Ten Speed Press, a division of Random House, Inc.

SERVES 4
1 medium or 2 small beets (3 1/2 to 5 ounces), any color you like
1 medium or 2 small kohlrabi (31/2 to 5 ounces)
Radishes (3 1/2 to 5 ounces)
1 medium zucchini (about 5 ounces)

FOR THE DRESSING
1/4 cup canola oil
1 tablespoon lemon juice
2 teaspoons clear honey
1 teaspoon English mustard
Sea salt and freshly ground black pepper

Trim all the vegetables and peel the beets and the kohlrabi. Use a mandoline, a vegetable peeler, or a very sharp knife to shave or slice the vegetables as thinly as you can. (Trying to shave radishes with a vegetable peeler is quite high risk -- take care!) Mix them together and divide among serving plates.

For the dressing, put the oil, lemon juice, honey, and mustard in a screw-top jar, season with salt and pepper, and shake to mix and emulsify. Trickle generously over the salad and serve.

Gallery

Fullscreen SlidePrevious Slide

1 of 1

Next Slide