Shaved Summer Salad with Apricot dressing

Shaved Summer Salad with Apricot dressing

Serves: 2-4 

Ingredients

SHAVED SALAD

2 red or chiogga beets, thinly shaved cone #4

1 golden beet, thinly shaved CONE #4

4 large carrots, CONE #4

1 large zucchini, Cone #4

1 large green apple cone #4

¼ small red onion cone #4

½ bulb fennel cone #4

¼ cup fennel fronds, chopped

1 cup watercress, optional

1 cup cabbage cone #4

Garnish options: fresh mint, chopped cashews, fresh black pepper, red pepper flakes

Apricot Dressing

5 very ripe apricots

Juice of 2 lemons and zest

4 tablespoons extra virgin olive oil

¼ cup fresh mint leaves, roughly chopped

½ teaspoon sea salt, adjust to taste

Fresh black pepper, adjust to taste

Instructions

FOR THE SALAD:

Using  the saladmaster machine and cone #4, thinly slice each vegetable longways creating thin strips for the carrots, red onion, beets, fennel, and zucchini. Set aside

FOR THE DRESSING:

In a blender, blend all ingredients until smooth, you can adjust seasonings of sea salt and pepper here as well as adding more olive oil to make it thicker- depending on how much juice the apricots you're using has.

ASSEMBLY:

In a large bowl or platter. Place all thinly sliced vegetables, fennel fronds, and optional garnish items. Pour the apricot Vinaigrette into the bowl, using your hands gently fold to combine all ingredients together. Taste test and adjust for seasonings. Serve immediately.