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The Honolulu Advertiser
Posted on: Wednesday, June 21, 2006

Slice it up thin for sheer salad bliss

 •  Shaving grace

Los Angeles Times

If you're interested in experimenting with shaved ingredients, begin with something simple: Shave raw or blanched asparagus using a mandoline or hand-held vegetable peeler and toss it in a well-seasoned lemon vinaigrette (1/4 cup olive or walnut oil, 2 tablespoons fresh lemon juice, 1 clove minced garlic, lots of salt and pepper). Serve over a bed of mixed greens with yes a shaving of Parmesan cheese. (To blanch asparagus, plunge into boiling water just until the asparagus turns bright green. Quickly drain and plunge into ice water to stop cooking.)

Feeling more ambitious? Try these recipes.


  • 2 small fennel bulbs, trimmed

  • 2 tablespoons Meyer lemon juice

  • 1/8 teaspoon sea salt

  • 1 1/2 teaspoons Dijon mustard

  • 2 tablespoons best-quality olive oil

  • Freshly ground black pepper to taste

  • 1 to 2 teaspoons chopped fennel fronds

  • 4 ounces smoked wild salmon

  • Meyer lemon wedges for garnish

    Using a mandoline, shave the fennel against the grain into paper-thin slices. Set aside.

    In a large bowl, whisk together the lemon juice, salt and mustard. Whisk in the olive oil in a slow stream. Add the pepper and whisk again.

    Add the shaved fennel to the bowl, along with the fennel fronds, and toss to coat the fennel well. Adjust the seasoning and set aside.

    On each of 4 plates, arrange one-fourth of the smoked salmon. Next to it, heap one-fourth of the fennel salad, giving it some height on the plate. Garnish with a lemon wedge.

    Serves 4.

  • Per serving: 124 calories; 6 grams protein; 7 grams carbohydrates; 3 grams fiber; 8 grams fat; 1 gram saturated fat; 7 milligrams cholesterol; 665 milligrams sodium.

    This salad is from chef Stefano De Lorenzo at La Botte restaurant in Santa Monica, Calif.


    For the dressing:

  • 1/2 teaspoon Dijon mustard

  • 1 ice cube

  • 3 tablespoons freshly squeezed lemon juice

  • 1/2 cup plus 1 teaspoon best-quality olive oil, divided

  • 1/4 teaspoon salt

  • Freshly ground pepper to taste

    For the salad:

  • 12 fresh baby artichokes

  • Juice of 1/2 lemon

  • Dressing

  • 1 small white celery heart

  • 1/2 cup freshly shaved Parmigiano-Reggiano, divided

  • Salt and pepper to taste

  • 4 cups baby arugula, cleaned and trimmed

  • Olive oil

    In a large bowl, whisk the Dijon mustard, ice cube and lemon juice. Add the olive oil a few drops at a time, whisking to emulsify. Season with salt and pepper. Set aside. (Makes 2/3 cup.)

    Trim the ends of the stems and pare down the artichokes to the tender leaves and hearts. As you work, place the prepared artichokes in a bowl with enough water and the lemon juice to cover. Remove the prepared artichokes from the lemon water and pat dry.

    Using a mandoline, cut the artichokes into very thin, lengthwise slices. Place the slices in a large bowl and toss with 1 to 2 tablespoons of dressing. Still using the mandoline, delicately slice the celery heart and add to the bowl with the artichoke slices. Add 1/4 cup Parmigiano-Reggiano, tossing gently, and season to taste with salt and pepper.

    Place the arugula in another bowl and toss with 1 to 2 tablespoons dressing or to taste. Gently combine the arugula and the artichoke-celery mixture. Add the remaining Parmigiano-Reggiano and transfer to a chilled salad bowl.

    Drizzle the salad with the remaining teaspoon of olive oil. Pass the remaining dressing on the side.

    Serves 4.

  • Per serving: 345 calories; 5 grams protein; 15 grams carbohydrates; 7 grams fiber; 30 grams fat; 6 grams saturated fat; 8 milligrams cholesterol; 349 milligrams sodium.

    From Dakota Weiss, chef at Jer-ne at the Ritz-Carlton Marina del Rey.

    If you can't find the black sea salt, use white or red.


  • 1/2 teaspoon lemon zest

  • 1/4 cup best-quality olive oil

  • 4 ounces best-quality yellowfin (or other sushi-grade) tuna

  • 1 small fennel bulb, fronds reserved to garnish plate

  • 1 (3-inch by 2 1/2-inch by 3/4-inch) slice watermelon, rind and white outer edge removed

  • Sea salt

  • 2 teaspoons Hawaiian black sea salt or other top-quality coarse salt

    To make the lemon oil, combine the lemon zest and the olive oil. Set aside.

    Thinly slice the tuna (about 1/4-inch thick), and piece it together into a (5-inch-by-2-inch) rectangle on each of four plates. Drizzle each with about one-half teaspoon lemon oil.

    Shave the fennel across the grain on a mandoline. Divide into four portions (1/4 cup each) and place on top of the tuna on each plate.

    Using a long, sharp knife, cut the watermelon into 16 very thinly sliced 3-inch-long strips. Lay 4 slices over the fennel on each plate.

    Season with a little sea salt and a drizzle of lemon oil. Garnish the plate with a small pile of black sea salt. Reserve the remaining lemon oil for another use.

    Servings: 4

  • Per serving: 125 calories; 8 grams protein; 9 grams carbohydrates; 2 grams fiber; 7 grams fat; 1 gram saturated fat; 13 mg. cholesterol; 834 mg. sodium.


  • 1 ripe cantaloupe (about 3 1/4 pounds)

  • 2 tablespoons finely chopped mint

  • 2 teaspoons freshly squeezed lime juice

  • 1/4 cup ruby port

  • Freshly ground black pepper to taste

  • 4 slices of prosciutto (about 4 ounces)

    Cut the cantaloupe into quarters, remove the seeds and peel. Using a mandoline, slice each quarter lengthwise as thinly as possible without having the fruit disintegrate. Divide the fruit equally and pile high onto four plates. Scatter a fourth of the mint over each.

    Drizzle 1/2 teaspoon lime juice and a tablespoon port over each, along with a little black pepper.

    Cut the prosciutto into quarter-inch julienne strips, and scatter one-fourth of it over the melon on each plate.

    Servings: 4

  • Per serving: 149 calories; 10 grams protein; 19 grams carbohydrates; 2 grams fiber; 3 grams fat; 1 gram saturated fat; 22 mg. cholesterol; 791 mg. sodium.