Shaving raw vegetables, either on a mandoline or with a very sharp knife, is an easy way to quickly transform them into a featherlike, elegant salad. The method works just as well with fibrous vegetables, like fennel, as it does with juicier ones, like cucumbers. You could also shave radishes, yellow beets, cauliflower, zucchini, asparagus, apple, or celery into the mix.
But as with any raw vegetable salad, assertive dressings and add-ins will ensure no one thinks you’re serving them just a pile of chicken scraps. You’re looking for an acidic dressing to penetrate and coat the sturdy raw vegetables — here, that simply means some lemon zest and juice. For mix-ins, you’ll make a Mediterranean-inspired salsa of olives, feta, and a few chopped fennel fronds. By layering the salsa with the lemony fennel and cucumbers, each forkful is studded with a bit of everything: bright, fresh, salty, rich, briny, crunchy.
Shaved Cucumber and Fennel Salad with Olives and Feta
PREP TIME 15 minutes to 20 minutes | YIELD Serves 4
- 1/2 cup pitted, torn Castelvetrano olives
- 1/2 cup cubed feta cheese
- 3 tablespoons extra-virgin olive oil
- 1 large fennel bulb with fronds
- Freshly ground black pepper
- Kosher salt
- 3 Persian or mini seedless cucumbers
- Finely grated zest of 1 large lemon
- Juice of 1 large lemon