Shaving the vegetables for this easy salad recipe makes them deliciously tender-crisp without having to cook anything and helps them stand up to the bright homemade vinaigrette and salty Parmesan cheese.
Ingredients
6 tablespoons olive oil
3 tablespoons red-wine vinegar
1 ½ tablespoons minced shallot
1 tablespoon Dijon mustard
2 teaspoons chopped fresh thyme
½ teaspoon ground pepper
12 ounces shredded cooked chicken
4 cups shaved fresh cremini mushrooms
4 cups shaved Brussels sprouts
4 cups packed baby arugula
1 cup thinly diagonally sliced celery
1 cup shaved Parmesan cheese
Directions
Whisk oil, vinegar, shallot, mustard, thyme and pepper in a large bowl. Add chicken, mushrooms, Brussels sprouts, arugula and celery; toss to coat. Sprinkle with Parmesan.
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