• 3 beets, peeled
• 3 carrots, peeled
• ½ a small radicchio, washed and dried
• a bunch of radishes, or 1 daikon
• 2 summer squash
• 1 spring onion, peeled
• ¼ c white wine vinegar
• ¾ c olive oil
• 1 t sugar
• sea salt and freshly ground black pepper
• 2 stems dill
With a very sharp knife or a mandolin, slice the vegetables paper thin. Place vinegar and sugar in a bowl and whisk while drizzling in olive oil until dressing is emulsified. Season to taste with salt and pepper, toss with vegetables and sprinkle with chopped dill.
• 3 beets, peeled
• 3 carrots, peeled
• ½ a small radicchio, washed and dried
• a bunch of radishes, or 1 daikon
• 2 summer squash
• 1 spring onion, peeled
• ¼ c white wine vinegar
• ¾ c olive oil
• 1 t sugar
• sea salt and freshly ground black pepper
• 2 stems dill
With a very sharp knife or a mandolin, slice the vegetables paper thin. Place vinegar and sugar in a bowl and whisk while drizzling in olive oil until dressing is emulsified. Season to taste with salt and pepper, toss with vegetables and sprinkle with chopped dill.
