The family was on the verge of burning out on our winter weeknight fallback vegetable repertoire of roasted or sauteed vegetables (broccoli, brussels sprouts, asparagus, kale, and chard is what we’re seeing in here in SoCal). We were weary of arugula and mixed field green salads. We needed something easy but hearty. I looked at our last farmer’s market haul: fennel bulbs, super sweet fresh carrots, a bunch of red beets. I remembered my trusty Benriner slicer (the super cheap version of a mandoline. Williams Sonoma also sells a cool ceramic model from Kyocera). I popped in the julienne blade. I made quick work of the vegetables. I dressed it. I tossed it. We marvelled at the saturated color (the photo doesn’t do it justice). I threw in some green olives as an added incentive to my saline-freak gastrokids. We served it alongside some seared wild alaskan salmon. The salad was sweet, earthy, crunchy, briny, tart, lovely. We were happy.
Technicolor Tricolore Salad
If your kids are messy eaters, watch out! This gorgeous salad stains clothes easily.
One large beet, peeled
Two medium or one large carrot, peeled
One medium fennel bulb, rough outer leaves removed
10 or so green olives, pitted and halved
On a slicer outfitted with a juliennne blade, slice up the vegetables (be very very careful. These slicers are quite dangerous if you don’t watch your finger tips). Toss with salt, pepper, olive oil, and lemon juice. Garnish with olives.