Fettuccini Crudi

Inspired by Giada's recipe for vegetables crudi, I like how this salad uses nontraditional salad ingredients with a nontraditional cut. The vegetables are cut into ribbons or "fettuccini" with a vegetable peeler, and are dressed lightly with a lemon vinaigrette. Be sure not to use too much oil as it can make the salad soggy.


Ingredients:

1 small zucchini
1 small yellow squash
1 carrot
20 stalks asparagus hearts
5 sun-dried tomato halves
10 leaves basil
1 1/2 T olive oil
1 T lemon juice
1 T white wine vinegar or tarragon vinegar
Sea salt & pepper


Method:

- Chop tomatoes and shred basil into chiffonade
- Whisk together olive oil, lemon juice, vinegar, and salt & pepper
- Add tomatoes and basil, and let marinade for at least 30 minute
- Peel and trim carrot, removing end and tip
- With a vegetable peeler, slice zucchini, squash, and carrots into thin ribbons
- Bring water to a boil with a pinch of salt and blanch asparagus for 2 minutes
- Shock in ice water to stop the cooking, and drain
- Place all vegetables in a bowl and top with the dressing
- Refrigerate or serve immediately