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Shaved Carrot, Radish and Zucchini Salad with Plum Vinaigrette

Shaved Carrot, Radish and Zucchini Salad with Plum Vinaigrette

Thin ribbons of carrot and zucchini, paper-thin radishes, torn salad greens and a handful of microgreens make a bright, crisp salad that shows off fresh produce. A tangy plum vinaigrette ties it together. It takes ten minutes and needs only a vegetable peeler.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 3 servings
Ingredients Method Notes

Ingredients
  

  • 2 medium carrots peeled
  • 5 radishes trimmed
  • 2 small zucchini
  • 2 cups salad greens torn
  • 1 cup microgreens or pea shoots
  • 2 ripe plums pitted and chopped
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp honey optional
  • 1/2 tsp Dijon mustard
  • salt and black pepper to taste
  • 2 tbsp toasted sunflower seeds optional

Method
 

  1. Make the vinaigrette: mash the chopped plums with a fork or blend briefly until mostly smooth. Whisk in the olive oil, vinegar, honey, mustard and a pinch of salt and pepper. Taste and adjust.
  2. Using a vegetable peeler, shave the carrots and zucchini lengthwise into long, thin ribbons. Stop when you reach the zucchini seeds or it becomes hard to hold the carrot.
  3. Slice the radishes as thinly as you can with a sharp knife or a mandoline.
  4. Arrange the greens on a platter and top with the ribbons and radish slices.
  5. Drizzle with the vinaigrette, scatter over the microgreens and sunflower seeds, and serve right away.

Notes

  • Lay the vegetable flat on the board and peel away from you for even ribbons.
  • Put the shaved vegetables in ice water for 5 minutes, then dry them, if you want them extra crisp.