My husband and I recently spent the weekend in Brooklyn. We enjoyed a memorable evening at Maison Premiere, an oyster house and cocktail bar specializing in Absinthe reminiscent of establishments in New Orleans and Paris. The oyster list is extensive and changes frequently due to market availability; we selected oysters from both the east and west coast from the offering of over two dozen varieties. Champagne was the perfect accompaniment to the oysters. In addition to oysters, we enjoyed Alaskan King Crab with Warm Lobster Butter, Perwinkles Toast with Seaweed and Preserved Lemon, and a Shaved Vegetable Salad with Ver Jus Vinaigrette.
I have attempted to replicate the light, crisp, and refreshing Shaved Vegetable Salad. While I created a salad with rainbow carrots and radishes, harukei turnips, and fennel, you can add beets, turnips, or watermelon radishes. I prepared a lemon vinaigrette with the shaved vegetables instead of the vinaigrette made with Ver Jus at Maison Premiere. You can vary the recipe choosing the vegetables and vinaigrette that you prefer.
Shaved Vegetable Salad
(inspired by the Shaved Vegetable Salad at Maison Premiere in Brooklyn)
- 1 tablespoon lemon juice
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon sugar
- 1 bunch rainbow carrots, peeled
- 1 bunch rainbow radishes
- 1 bunch harukei turnips
- 1 small fennel bulb
- fennel fronds
- freshly ground black pepper
Add the lemon juice, olive oil, salt, and sugar to a small bowl and whisk to combine. Set aside.
Remove the tops from the carrots and slice lengthwise as thinly as possible with a sharp knife or mandolin. Add shaved carrots to a large bowl filled with ice and water. The ice water will keep the carrots crisp as the remaining vegetables are prepared. Hold the radishes and turnips by the tops and shave in the same manner as the carrots. Add to the radishes and turnips to the bowl with the carrots. Cut off the stems from the fennel bulb and remove any damaged outer layers. Holding the fennel by the feathery fronds, slice the it as thinly as possible with a sharp knife or mandolin stopping when you reach the fronds. Add the fennel shavings to the bowl of carrots, radishes, and turnips. Roughly chop ¼ cup of the fennel fronds and set aside.
Remove the shaved vegetables from the bowl of ice water and dry thoroughly. In a large bowl, combine the vegetables with the vinaigrette and toss gently to mix. Garnish with chopped fennel fronds and freshly ground black pepper. Serve with fresh goat cheese from Prairie Fruits Farm and Creamery.