Shaved Vegetable Salad

Oh, I can make this in so many different ways, it really depends on what you want to put in your salad. This is originally from Laura Calder and what I've indicated below is one of my variations. Really, the recipe is just to slice veggies paper-thin so that they develop a texture very similar to raw lettuce. Unless you're preternaturally skilled with a knife, a fine mandolin is essential to pull this off. The texture is so delightfully and surprisingly light and fresh this will soon become a favorite.

Carrots

Fennel bulb

Radishes

Beets

Lemon juice

Olive oil

Salt

Pepper

Fresh dill (optional)

1. Using a very fine mandolin, shave any hard, firm vegetable you like into paper-thin slices, reserving beets for last and keeping them to the side (their colour will bleed and stain the other veggies unless, of course, they are golden or white beets).
2. Toss veg (except for beets) and dill (if using) with olive oil to cover and properly separate them. Add lemon juice and arrange in bowls. While arranging in bowls, insert beet slices so that they are evenly distributed throughout. Sprinkle with salt and pepper and serve.