Veggie "Paper" Salad

By akselden

Ingredients

• 2 bunches arugula or other small leafy greens (such as pea shoots)
• 1 large bunch radishes
• 1 fennel bulb
• 1 English cucumber
• Chopped chives for garnish
• 1 recipe Fresh Orange Vinaigrette (recipe below

Preparation

Step 1

1. Wash vegetables and pat dry Discard the radish leaves and trim off the roots. Just before mealtime bring out a large platter and scatter some of the arugula or leafy greens over the bottom.
2. Use a mandoline - set on a fine setting - to thinly slice radishes, fennel bulb (do not eat the fronds at the top, but use the top of the bulb as a "handle" when passing the fennel over the slicer) and cucumber until you have a pleasing combination of colours.
3. Garnish with more arugula and chopped chives. Return unused portions of veggies to fridge and simply slice more directly onto the salad platter as needed. Serve with Fresh Orange Vinaigrette on the side. Makes 10 small servings