Ingredients
8ozasparagus spears,about 10 medium, woody ends snapped off
2medium carrots
½large bulb fennel
6radishes
1tbsplemon juice,plus 1 teaspoon
½lemon,zest
2tbspextra-virgin olive oil
1tsphoney
½tspkosher salt
¼cupmint,fresh roughly chopped
2ozparmesan cheese
⅓cupwalnuts,chopped
Preparation
Cut the vegetables into very thin slices using a Japanese mandolin. Pile into a large bowl.
In a small bowl, whisk together the lemon juice, zest, olive oil, honey, and salt.
Just before serving, add mint and the dressing. Use a vegetable peeler to shave about 20 thin shards of Parmesan into the salad. Toss again. Taste and add more salt and dressing if needed.
Transfer to a large plate. Scatter the walnuts over the top. Serve immediately.
