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Shaved Summer Salad with Apricot dressing

A refreshing summer salad highlighting the apricot
Course: Salad
Keyword: apricot

Equipment

  • Saladmaster Food Processor (optional)

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.

Notes

Serves: 2-4