Wafer-thin slices of radishes and beets mingle with delicate ribbons of multicolored carrots in this vibrant shaved vegetable salad.
Enter this elegant and easy shaved vegetable salad.
This dish shines in the spring, when young vegetables can show off their sweetness and tenderness.
Credit:Greg Dupree; Food Stylist: Ruth Blackburn; Prop Stylist: Claire Spollen
You wont want to eat salad without it ever again.
Divide salad greens evenly among 6 plates.
Top evenly with shaved vegetables and crumbled goat cheese.
Sprinkle each with 1/4 cup Parmesan Crunch.
Drizzle with remaining Vinaigrette just before serving.
Parmesan Crunch
Preheat oven to 300F.
Line a large rimmed baking sheet with parchment paper.
Transfer oat mixture to prepared pan, spreading evenly.
Bake in preheated oven 15 minutes.
Gently stir in 1 Tbsp.
chopped freshrosemaryand 1 Tbsp.
freshthymeleaves, preserving as many clusters as possible.
Bake at 300F until lightly toasted, 5 to 8 minutes.
Cool completely, about 30 minutes.
Store in an airtight container for 2 to 3 days.
