Servings:
Serves 4 Servings
Ingredients
- 1 pound fennel bulb
- 4 pound fresh radishes, cleaned
- 2 bunch celery heart bunches, cleaned
- 1 bunch baby carrots, cleaned and peeled
- 1 bunch small red onion, cleaned and peeled
- 1/2 bunch medium-sized asparagus, washed, and bottom 2 inches removed
- 6 bunch baby artichokes, tough outer leaves removed down to yellow tender leaves, bases trimmed off
- 1/4 cup extra virgin olive oil
- 1 cup 8-ounce chunk semi-hard pecorino tartufo for shaving
Preparation
Baking Directions:
Using a mandoline or other vegetable slicer, shave all long vegetables lengthwise and round vegetables crosswise in 1/3-inch slices.
Place in a bowl and toss with lemon juice and extra virgin olive oil.
Season with salt and pepper, and gently mix.
Arrange shaved vegetables in a high mound.
Shave the pecorino in long chards over vegetable plate, and serve.
