Name: Shaved Vegetable Salad with Creamy Miso Dressing
Total time: 2 h 35 min
Ingredients: 1 (12-ounce) fennel bulb , stalks discarded, bulb halved, cored, and sliced thin; 3 (2-ounce) red beets , trimmed, peeled, and sliced thin; 2 celery ribs , sliced thin; 2 carrots , peeled and sliced thin; 3 (1½ to 2-inch) radishes , trimmed and sliced thin; 2 cups ice; 3 scallions , white parts chopped coarse, green parts cut into 2-inch lengths; ⅓ cup white miso; ⅓ cup cider vinegar; ¼ cup vegetable oil; 2 tablespoons tahini; 1 tablespoon honey; 1 garlic clove , crushed; ½ teaspoon table salt; ½ teaspoon pepper; Pinch cayenne pepper

Shaved Vegetable Salad with Creamy Miso Dressing

By Andrea Geary

Published on February 6, 2023

Time

35 minutes, plus 2 hours chilling

Yield

Serves 6

Shaved Vegetable Salad with Creamy Miso Dressing

Ingredients

1 (12-ounce) fennel bulb, stalks discarded, bulb halved, cored, and sliced thin3 (2-ounce) red beets, trimmed, peeled, and sliced thin2 celery ribs, sliced thin2 carrots, peeled and sliced thin3 (1½ to 2-inch) radishes, trimmed and sliced thin2 cups ice 3 scallions, white parts chopped coarse, green parts cut into 2-inch lengths⅓ cup white miso ⅓ cup cider vinegar ¼ cup vegetable oil 2 tablespoons tahini 1 tablespoon honey 1 garlic clove, crushed½ teaspoon table salt ½ teaspoon pepper Pinch cayenne pepper

Before You Begin

You'll need a salad spinner for this recipe. If small beets are unavailable, use one 6-ounce beet, cut into quarters. The vegetables in this recipe should be sliced to the thickness of a dime, which can be quickly achieved with a mandoline; alternatively, you can slice the vegetables with a knife. After trimming and slicing, you should have about 1½ pounds of vegetables. If preferred, you can use an immersion blender to make the dressing, but it won't be quite as smooth.

Instructions

Place fennel, beets, celery, carrots, and radishes in salad spinner basket and place basket in salad spinner bowl. Spread ice over surface of vegetables. Add cold water until vegetables are submerged. Slice scallion greens lengthwise into very thin matchsticks. Sprinkle scallions over ice, and press lightly to submerge. Cover and refrigerate for at least 2 hours or up to 16 hours. While vegetables chill, make dressing.

Process miso, vinegar, oil, scallion whites, tahini, honey, garlic, salt, pepper, and cayenne in blender until completely smooth, 1 to 2 minutes (mixture will be thick). Transfer to small bowl, cover, and refrigerate until needed.

Using tongs, pluck scallion greens from top of ice water (they will have curled up), and transfer to paper towel–lined plate to drain. If any ice remains on surface of water, skim off and discard. Drain vegetables and spin thoroughly. Lift basket from salad spinner and shake to rearrange vegetables; discard collected water. Repeat spinning and draining until less than 1 teaspoon water collects in bottom of salad spinner, 2 to 3 more times.

Transfer three-quarters of vegetables to serving platter. Drizzle three-quarters of dressing over vegetables. Arrange remaining vegetables over dressing, sprinkle scallion greens over salad and serve, passing remaining dressing separately.