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Ratto Ranch Shaved Summer Vegetables over Faurot Ranch Butter Lettuce with a White Balsamic Vinaigrette 

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Ingredients
  

  • 1 piece kohlrabi
  • 4 jumbo asparagus spears
  • 1 poblano pepper
  • 1 red bell pepper
  • 1 small zucchini
  • 1 golden zucchini
  • 4 breakfast radishes
  • 1 large head butter lettuce washed and leaves separated

Dressing

  • 1 bulb green garlic finely chopped
  • 3 Tbsp white balsamic vinegar
  • 1 Tbsp fresh lemon juice
  • 1/3 tsp chopped fresh lemon thyme
  • 8 Tbsp extra virgin olive oil
  • Kosher salt and fresh ground pepper

Instructions
 

  • Peel the kohlrabi and cut in half. Slice each half thinly (1/8 inch) with a mandolin. Remove the fibrous end of the asparagus* and slice asparagus thinly with a potato peeler. Remove stems and seeds from peppers and julienne thinly. Remove each end of the squash and cut the squash into 2-inch lengths. Julienne the squashes skin side down on the mandolin until you reach the seeded center. (The centers may be saved for vegetable stock). Trim the radishes and slice thinly, lengthwise on the mandolin. Place all vegetables in a stainless steel bowl, cover and refrigerate until needed.

For the Dressing:

  • Place green garlic, vinegar and lemon juice in a stainless steel bowl. Add thyme and drizzle in oil while whisking until all oil is incorporated. Add salt and pepper to taste and set aside.

To serve:

  • Remove towel from vegetables and add vinaigrette to the bowl. Toss the vegetables until well coated. Add salt and pepper if needed. Arrange lettuce leaves in 8 salad plates. Use tongs to evenly distribute the vegetables. Garnish with sprigs of lemon thyme, if desired.