Slice it up thin for sheer salad bliss
Los Angeles Times
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.
SHAVED FENNEL SALAD WITH SMOKED SALMON
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.
This salad is from chef Stefano De Lorenzo at La Botte restaurant in Santa Monica, Calif.
For the dressing:
For the salad:
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.
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.
TUNA CARPACCIO WITH SHAVED FENNEL AND WATERMELON
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.
SHAVED CANTALOUPE WITH PROSCIUTTO AND MINT
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.