Chef's Quick Tips: Shaved vegetable salad

<p>This week, Chef Albert DeAngelis of Mediterraneo Restaurant in Greenwich shows Tina Redwine how to make Mediterranean restaurant quality dishes with an emphasis on&nbsp;seafood.</p>

News 12 Staff

Oct 1, 2019, 4:49 PM

Updated 1,755 days ago

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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
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Chef Albert DeAngelis


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