Chef's Quick Tips: Shaved vegetable salad

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