Shaved Vegetable Mosaic with Preserved Lemon Vinaigrette, from What’s Cooking
Ingredients:
1 each: red, gold and candy stripe beet, roasted and peeled
1 each: purple, yellow carrot peeled
1 each: English cucumber, watermelon radish peeled, 1 bulb fennel
Fennel fronds for garnish
Preserved Lemon Vinaigrette
Ingredients:
Zest of ½ of 1 preserved lemon
1 small minced shallot
3 ounces champagne vinegar
1 teaspoon agave syrup
Salt and Pepper
8 ounces olive oil
Directions:
Shave all vegetables on a mandolin as thin as possible and reserve. Combine first five ingredients of the vinaigrette, slowly whisk in oil, taste for seasoning. Toss vegetables with vinaigrette, garnish with fennel fronds.