shaved summer salad

A simple twist on preparation can make a striking difference in taste and sensory perception. This salad is a prime example. I've always favored raw vegetables over cooked, and shaving them is an elegant way to highlight their light, crisp and natural attributes.

A vegetable peeler will do the trick, creating long, thin ribbons of vegetables, but a mandoline will make the job a touch easier. This can be done with an assortment of vegetables. I suggest combining textures and adding firm root vegetables and more tender ones such as zucchini and cucumbers.

The options are vast when it comes to dressing a salad such as this. I choose to add a bit of weight to the vegetables with a creamy yogurt and mint dressing, accentuating the bright flavors of summer. 

Shaved Summer Salad

• 2 cucumbers
• 3 carrots
• 2 small yellow beets
• 1 zucchini
• 1/4 cup mint leaves
• 1/4 cup plain greek yogurt
• juice of one lemon
• salt and pepper to taste

Wash your vegetables and carefully shave them lengthwise using a vegetable peeler or mandoline. For the dressing, roughly chop the mint and fold it into the yogurt. Squeeze in lemon and add salt and pepper to taste. Stir together and massage into the vegetables with your hands.

The vegetables can be shaved up to one day in advance. Mix with dressing right before serving to maintain the crisp texture of the vegetables.