Shaved Vegetable Salad with Parmesan. This easy arugula salad recipe is mixed with shaved asparagus, radish, fennel, mushroom, and carrot and tossed with an easy lemon vinaigrette. Shaved parmigiana reggiano cheese add a lovely salty element that takes it over the top. A beautiful spring and summer salad that goes with everything!
zestof ½ lemon
1tablespoon+ 1 teaspoon fresh lemon juice
1tablespoonextra virgin olive oil
¼teaspoonDiamond Crystal kosher saltplus more to taste
¼teaspoonfreshly ground black pepper
½large carrotscrubbed, peeled, and peeled lengthwise into thin ribbons with a vegetable peeler
2-3thick asparagus spearstough ends snapped and discarded, and peeled lengthwise into thin ribbons with a vegetable peeler
½small fennel bulb, fronds reserved for garnshingtrimmed and very thinly sliced with a mandoline
1cup (2½ oz)baby bella (crimini) mushroomsstems trimmed, and very thinly sliced lengthwise with a mandoline
4(2-3 oz)pink or red radishestrimmed, and very thinly sliced with a mandoline
5ouncesbaby arugula leaves
1-2ouncesparmigiano-reggiano cheese shavings
red sorrel leaves (optional)for garnishing
flaky saltfor finishing
In a large mixing bowl or salad bowl, whisk together lemon zest, lemon juice, extra virgin olive oil, kosher salt, and black pepper until emulsified.
Add the carrot ribbons, shaved asparagus, sliced fennel, sliced mushrooms, and sliced radishes. Gently toss the vegetables with the lemon vinaigrette until evenly coated. Add the baby arugula and toss gently together with the vegetables. Season the salad to taste with salt and pepper (if the salad tastes at all flat, be sure to add an extra pinch or two of salt and perhaps an additional squeeze of lemon juice).
Add the parmigiano-reggiano shavings and toss once or twice. Serve on a large platter or on individual salad plates. Garnish with fennel fronds, red sorrel (if available or using), and a small pinch of Maldon or other flaky finishing salt. Serve immediately.