Shaved Summer Vegetable Salad Recipe

Name: Shaved Summer Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon finely chopped shallot; 1 1/2 teaspoons dijon mustard; 1 1/2 teaspoons honey; 3 tablespoons champagne vinegar; Kosher salt and freshly ground pepper; 1/4 cup extra-virgin olive oil; 1 zucchini, cut into 2-inch segments; 1 yellow squash, cut into 2-inch segments; 4 baby golden beets, peeled; 3 large white mushrooms; 1/3 cup chopped fresh chives, chervil and/or tarragon; Kosher salt and freshly ground pepper

Servings: persons

1 tablespoon finely chopped shallot
1 1/2 teaspoons dijon mustard
1 1/2 teaspoons honey
3 tablespoons champagne vinegar
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 zucchini, cut into 2-inch segments
1 yellow squash, cut into 2-inch segments
4 baby golden beets, peeled
3 large white mushrooms
1/3 cup chopped fresh chives, chervil and/or tarragon
Kosher salt and freshly ground pepper

1
Make the vinaigrette: Stir together the shallot, mustard, honey, vinegar, 3/4 teaspoon salt, and pepper to taste in a bowl.
2
Whisk in the olive oil.
3
Thinly slice the zucchini and squash lengthwise (with a mandoline, if you have one, or a vegetable peeler), then thinly slice the beets and mushrooms.
4
Drizzle with the vinaigrette and toss.
5
Sprinkle with the chives, chervil and tarragon.
6
Season to taste with salt and pepper.
7
Photograph by Con Poulos

162

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon finely chopped shallot, 1 1/2 teaspoons dijon mustard, 1 1/2 teaspoons honey, 3 tablespoons champagne vinegar, and more.

Yes, Shaved Summer Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shaved Summer Vegetable Salad

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