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Shaved Vegetable Mosaic with Preserved Lemon Vinaigrette

by Organic Spa Magazine

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


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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.

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