Adding the vinaigrette to the vegetables
- 1 head broccoli, stems and florets seperated
- 1 medium green zucchini
- 1 small yellow zucchini
- 1 large carrot
- ½ medium red pepper
- ½ medium yellow pepper
- ½ medium orange pepper
- 1 medium daikon redish
- 1 large kohlrabi
- 2 medium seedless persian cucumber
- 2 teaspoons kosher salt
- 1 recipe Tarragon Vinaigrette (see below)
- 2 tablespoons fresh tarragon, leaves, washed and dried, chopped
Make the Tarragon Vinaigrette. Set aside. Wash and dry vegetables. Peel the broccoli stems (you should have three). Save the florets for garnish. Peel the carrots, daikon radish and kohlrabi. Trim the zucchini and cucumber. Cut the peppers in quarters and seed. Cut the peppers into 1/4″ widths. Set aside. Wash and dry all remaining vegetables. Using your vegetable slicer (mandoline) slice all vegetables about 1/4 inch thick. Have ready a large bowl. Now cut all vegetables into long 5 inch strips, 1/4 inch wide. As you julienne the vegetables, place them in the bowl.
When all the vegetables are done, toss with 2 teaspoons salt, and mix in well. Leave at room temperature for 30 minutes. Excess water from the vegetables will accumulate. Using paper towels, dry the vegetables well. Use at least 6 paper towels, and squeeze out ALL the water. Add 1/2 cup Tarragon Vinaigrette, toss well, cover and refrigerate until cold. To serve, steam the broccoli florets until tender crisp. Mound the salad on a platter, place the broccoli florets around. Drizzle with 1/2 cup Tarragon Vinaigrette. Add some chopped fresh tarragon and serve.
Add other non julienned vegetables if you like. Suggestions: Steamed edamame and corn kernels.