From Veg by Hugh Fearnley Whittingstall
Sometimes I find reading cookbooks from other countries so amusing. This recipe is all about summer vegetables, but it calls for kohlrabi and beets which may grow well in England in the summer, would never be considered summer veg here in California. I thought we could try it with the celery instead of the kohlrabi and beets.
2-3 stalks of Celery
3 1/2 to 5 oz of Radishes
1 medium Zucchini
Dressing - Lemon Balm Vinaigrette
1 part Sherry Vinegar
2 parts good Olive Oil
Salt and Pepper to taste
Lemon Balm leaves to taste
Put everything for the dressing into a blender and blend until smooth. Taste and adjust seasoning.
Trim all the vegetables. Using a mandoline, a vegetable peeler, or a very sharp knife, shave/slice the vegetables as thinly as you can. Mix together and divide among serving plates. Trickle over the dressing and serve.