Paper thin slices of shaved raw vegetables makes up this light, bright salad that has tons of color and crunch, it’s the perfect springtime and summer side! Imagine a piece of grilled fish served along side this salad, it just screams healthy and good for you!
This recipe is specifically related to spring but it can be easily adapted by using fresh summer, fall or winter vegetables as well.
What is a must for this recipe is the use of a mandolin, that’s the only way you will achieve thin and delicate slices, if you don’t have a mandolin I highly recommend getting one, I’m surprised how many times I use mine and it was very reasonably priced.
I actually just recently tasted this salad at one of my favorite restaurants in Chicago, Quartino, where small plates of freshly made Italian food is served and meant to be shared, this was one of the things we ordered and it was delicious and Chef John Coletta was gracious enough to pass on the recipe.
I got carried away in the produce department as I often do and bought three different colored beets and three different colored carrots but you really don’t need to do that, using just one of each would be fine.
Don’t let eating raw beets scare you, they have a natural sweetness to them in their raw state, along with a nice crunch.
Arugula and fresh garden herbs get tossed into this salad which enhances the flavor of all the shaved vegetables.
Chef Coletta recommends a nice lemon and olive oil dressing for this salad but I was fortunate to receive some wonderful lemon infused extra virgin olive oil from Sorrento, via a wonderful company olio2go, that represents Italy’s finest olive oils. The intense flavor quite frankly, took this salad over the top!
- Adapted from Chef John Coletta
- 1 small bunch of radishes, sliced paper thin
- 2 small fennel bulbs, sliced paper thin
- 4 stalks of celery, sliced paper thin
- 1 yellow, red and orange carrot, peeled, sliced paper thin
- 1 yellow squash, sliced paper thin
- 2 small zucchini, sliced paper thin
- beets, 1 striped, 1 yellow and 1 red, peeled, sliced paper thin
- a generous handful of arugula leaves
- 4 TBLsp, chives, cut into 1 inch sticks
- 4 TBLsp, Italian parsley leaves
- 2TBLsp, fennel tops
- 4TBLsp celery tops
- DRESSING
- 2 TBLsp fresh lemon juice
- 6 TBLsp, extra virgin olive oil, (or use lemon infused olive oil as I did.)
- sea salt or kosher and ground black pepper, to taste.
- Wash the vegetables well, peel beets and carrots with a vegetable peeler. Slice and prep all vegetables before, using a mandoline. Place the vegetables, herbs and arugula into a bowl. Drizzle the lemon juice and olive oil onto the vegetables and herbs, toss and season with salt and pepper. Arrange salad on a platter or bowl. Put the dressing on 15 minutes before serving to infuse and soften the vegetables slightly.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
A pure thing of beauty. I know what’s going on my grill tonight!!!
I have to take my mandolin cutter out more often! This looks so delightful and perfect for all of summer’s vegetable bountry!
So beautiful, Marie! I love how you make vegetables art for both the eyes and the mouth. Your recipes are foolproof and I make them whenever I want to impress guests. This one is the next in my repertoire. Can you really eat the chive flowers?
Thank You Amy! And yes honestly you can eat the chive flowers, try it, they only last a short time.
Wonderful salad, Marie. I just served it with cold roasted chicken and a crusty bread. Delicious!
So glad you liked it Ali! Sounds like a good combination!
You have a way of making vegetables look like art. This is clean eating in a gorgeous way!
Marie: This salad looks so delicious.
I can’t wait to thry this and the other
one with the lasagna noodles.
They both sound so fantastic.
I also have the oxo mandolin and I
love it. Well worth the price.
Hope you have a great weekend.
Denise
Thanks for this Marie! Another absolutely beautiful and healthy salad.
BTW: I made your Niciose salad for my shower guests last weekend. Everyone was very impressed. Beautiful, delicious, and healthy. Thank you for sharing your beautiful recipes!!
I’m so happy Becky, thanks for letting me know!!
Oh my heavens! What a gorgeous cornucopia of vegetables. This one is a masterpiece, and with the Sorrento oil, I bet is is fabulous. Complimenti, Marie!
This has my name written all over it……..I am growing 3 varieties of beets in the garden this season, and made a triple beet gratin today! We are always in sync. I love this salad!!!! Hope my watermelon radishes pop already so I can make it!
This is too beautiful to eat!
Marie- sign me up for this one. I can feel the pounds dropping – and it’s gorgeous, like everything you make.