Chefmax’s Blog

Exploring the Culinary Lifestyle

Shaved Vegetable Salad with Champagne Vinaigrette

Posted by chefmax on September 8, 2009

DSC_9821Shaved Vegetable Salad with Champagne Vinaigrette

This is a great recipe to use up your vegetables from the garden. I got this recipe from my friend Catherine Brandel while I was at the CIA. This is an easy to prepare dish and captures the flavors of the raw vegetables really nicely. I use a mandolin or a food processor with a cutting tool if I am in a hurry or don’t feel like slicing. It is wort the time and a great salad to practice your mad knife skills. Have fun.

Shaved Summer Garden Vegetable Salad

Yield: 4 Portions


Ingredients                                            Amounts

Lemon juice, fresh                                1  Tbsp.

Garlic clove, minced                             1  ea.

Champagne vinegar                              1 tsp.

Salt                                                          1/4 tsp.

Italian Parsley, chopped                   1  Tbsp.

Extra virgin olive oil                           3  Tbsp.


Fennel bulbs, medium, stalks removed        1 ea.

split in half from top to bottom

Lemon juice, fresh                             1 tsp.

Cucumber, English, seeded             1 ea.

Celery stalks, trimmed                      3   ea.

Carrots, peeled                                   1   ea

Radishes, trimmed                           3  ea.

Summer squash, trimmed              1 ea.

(any variety)


1. To make the dressing, in a small bowl combine the lemon juice, garlic vinegar and salt.  Let sit for 1/2 hour at room temperature.  Whisk in oil and check the seasoning.

2. No more than 1 hour before serving, slice the vegetables 1/16-inch thick with a sharp knife, a mandolin or the 1mm slicing disc on a food processor.  Toss the shaved fennel with lemon juice and seal in a plastic bag.  Wrap the other shaved vegetables in a damp dishtowel or napkin.  Refrigerate all the vegetables until needed.

3. To serve, toss all the shaved vegetables with the dressing, arrange on serving plates, sprinkle with a little salt.

Have a great day and come visit us at A Flash in the Pan for great recipes and menus.

Chef Max



One Response to “Shaved Vegetable Salad with Champagne Vinaigrette”

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