Shaved Vegetable Salad with Parmesan. This easy arugula salad features paper-thin asparagus, radish, fennel, mushroom, and carrot ribbons, all tossed in a bright lemon vinaigrette and finished with shaved Parmigiano-Reggiano.
Late spring and summer are salad season, and this shaved vegetable salad is one you’ll want to make again and again. It’s simple and satisfying, but a few thoughtful additions elevate it effortlessly. The recipe also serves as a flexible base—swap or add vegetables as markets change through the season.
The idea came after a visit to a bustling farmer’s market where crisp asparagus, radishes, fennel, mushrooms, and late carrots were everywhere. I developed this arugula salad the same day and kept it deliberately fresh-tasting and easy to prepare.
This is a go-to salad for potlucks or dinner parties when you want something uncomplicated yet special. Serve it as a colorful side or add protein to make it a main.
Shaved Vegetable Salad: Ingredients
This salad starts with a simple arugula base dressed with lemon juice, olive oil, and shaved Parmigiano-Reggiano. The combination of peppery arugula, salty cheese, and bright lemon is the foundation; adding shaved vegetables brings texture, color, and complexity.
Key additions:
- Asparagus
- Fennel (reserve fronds for garnish)
- Baby bella (crimini) mushrooms
- Carrot
- Radishes (any variety works)
If you find sorrel or other tender greens at market, add them for extra brightness and color. You can omit or swap any vegetable to suit what’s fresh—fennel and radish contribute distinctive flavors, so include them if possible.
The secret to this salad’s light texture and pleasing appearance is shaving the vegetables very thin. Use a sturdy vegetable peeler to make ribbons from carrots and asparagus, and a mandoline or very sharp knife to slice fennel, radishes, and mushrooms paper-thin.
Because many of the vegetables hold water, seasoning is important—be generous with kosher salt and freshly ground black pepper. If the salad tastes a bit flat after tossing, add another pinch of salt or an extra squeeze of lemon.
How to Make an Easy Shaved Vegetable Salad
Peel carrots and asparagus lengthwise into ribbons with a vegetable peeler. Very thinly slice fennel, radishes, and mushrooms with a mandoline or a sharp knife. Because the vegetables are so light and delicate when shaved, they toss easily without becoming crushed by the dressing.
Shaving ensures each forkful includes a bit of every ingredient. Toss the vegetables gently with the lemon vinaigrette, add arugula, and finish with Parmigiano-Reggiano shavings, reserved fennel fronds, and a sprinkle of flaky finishing salt.
My best tip for great salads: start with the freshest ingredients you can find. Local greens and fresh vegetables deliver the best flavor and need very little else to shine.
Shaved Vegetable Salad with Parmesan
Ingredients
- zest of ½ lemon
- 1 tablespoon + 1 teaspoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon kosher salt plus more to taste
- ¼ teaspoon freshly ground black pepper
- ½ large carrot scrubbed, peeled, and peeled lengthwise into thin ribbons with a vegetable peeler
- 2-3 thick asparagus spears tough ends snapped and discarded, peeled into thin ribbons with a vegetable peeler
- ½ small fennel bulb, fronds reserved for garnishing trimmed and very thinly sliced
- 1 cup (2½ oz) baby bella (crimini) mushrooms stems trimmed, and very thinly sliced lengthwise
- 4 (2-3 oz) pink or red radishes trimmed and very thinly sliced
- 5 ounces baby arugula leaves
- 1-2 ounces Parmigiano-Reggiano cheese shavings
- red sorrel leaves (optional) for garnish
- flaky salt for finishing
Instructions
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In a large bowl, whisk together lemon zest, lemon juice, olive oil, kosher salt, and black pepper until emulsified.
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Add carrot ribbons, shaved asparagus, sliced fennel, mushrooms, and radishes. Gently toss with the vinaigrette until evenly coated. Add the arugula and toss gently. Taste and adjust seasoning with salt and lemon if needed.
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Toss in the Parmigiano-Reggiano shavings once or twice. Transfer to a serving platter or individual plates. Garnish with reserved fennel fronds, red sorrel if using, and a small pinch of flaky salt. Serve immediately.