My mom, the cook in our house growing up, was always good with vegetables. But her repertoire was limited, consisting of steamed vegetables topped with pats of butter, green salads with dressing she’d shake up using a Good Seasons Italian Dressing packet, and roasted potatoes.
Today, the methods for preparing vegetables has expanded far beyond what I grew up eating. One of my favorite ways to give vegetables the love they deserve is in simple shaved salads.
In this recipe, I use thinly sliced carrots, fennel, radish, and asparagus, then toss the vegetables in a light citrus honey dressing, and finish it with a little Parmesan cheese. The result is a crisp, fresh salad that’s perfect as a light main dish or a healthy side.
If you don’t have one of the vegetables listed, just swap it for something else. This salad is incredibly flexible!