Chef's Quick Tips: Shaved vegetable salad

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This week, Chef Albert DeAngelis of Mediterraneo Restaurant in Greenwich shows Tina Redwine how to make Mediterranean restaurant quality dishes with an emphasis on seafood.

Shaved vegetable salad

Ingredients:

Multi color baby carrots
Red and watermelon radish
Fennel
Green celery
White and Green asparagus
Vegetable peeler
Japanese mandolin, Little or Big Beni
Large bowl of ice water

Preparation:

With vegetable peelers : press peeler firmly to obtain long peels of asparagus, celery and baby carrots. Add to ice water

With mandolin : slice thinly fennel, radish. Add to ice water

Drain vegetables in colander. Add to salads or simply dress with favorite dressing

Contact 
Chef Albert DeAngelis

Mediterraneo Restaurant in Greenwich

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