Shaved Vegetable Mosaic with Preserved Lemon Vinaigrette

By Rona Berg / November 11, 2013

Shaved Vegetable Mosaic with Preserved Lemon Vinaigrette, from What’s Cooking


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

Sept13_Whats Cooking_02

Preserved Lemon Vinaigrette


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


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.

Rona Berg

Rona Berg

Editor-In-Chief at Organic Spa Magazine
Longtime journalist, author and current editor-in-chief of Organic Spa Media, Rona Berg is the former Editorial Director of ELLE and Deputy Style Editor for the New York Times Magazine, and she has contributed to and been quoted in dozens of publications. She co-chairs the Personal Care Committee of the non-profit Green Spa Network, is a Charter Advisory Board Member of the Nutritional Aesthetics Alliance, best-selling author of Beauty: The New Basics and Fast Beauty (Workman Publishing), and is a frequent speaker and guest on radio and television and at conferences around the globe.
Rona Berg

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