I used the dressing from an asparagus and hard-boiled egg side dish for this salad. For a milder onion flavor, substitute half a shallot for the white onion.
- 1 cucumber, peeled
1 yellow squash
3–4 multicolored carrots
1 fennel bulb
1/2 white onion, peeled
1/4 cup red wine vinaigrette
1 tablespoon fresh parsley, chopped
- With a vegetable peeler or mandoline, shave the cucumber, zucchini, squash, and carrots down to the seeds, or as far as you can go. Toss them in a large bowl.
- Thinly slice the onion and fennel — a mandoline works great for this — and toss this into the bowl of shaved vegetables.
- Add the vinaigrette to the bowl and toss with your hands.
- Place the vegetables in a serving dish. Toss and sprinkle with parsley before serving.
Serves four to six.
- Vegetables, Salads
- North American